Oktoberfest Pork Roast

• 16 small red potatoes
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 2 large tart apples, peeled and cut into wedges
• 1 pound smoked kielbasa or Polish sausage, cut into 16 slices
• 2 tablespoons brown sugar
• 1 teaspoon caraway seeds
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 1 boneless pork loin roast (3 pounds)
• 3 tablespoons canola oil

1. Place potatoes in a greased 6-qt. slow cooker. Top with sauerkraut, apples and kielbasa. Sprinkle with brown sugar, caraway seeds, 1/2 teaspoon salt and 1/2 teaspoon pepper.
2. Cut roast in half; sprinkle with remaining salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to slow cooker.
3. Cover and cook on low until meat and vegetables are tender, 8-10 hours. Skim fat and thicken cooking liquid if desired.

red potatoes, sauerkraut, tart apples, kielbasa, brown sugar, caraway seeds, salt, pepper, pork loin, canola oil

Taken from www.tasteofhome.com/recipes/oktoberfest-pork-roast/ (may not work)