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Ingredients

• 1 package (32 oz) refrigerated sauerkraut, drained
• 2 medium apples, peeled, sliced
• 1 teaspoon caraway seed
• 1/4 cup apple juice or water
• 1 boneless pork roast (2 1/2 to 3 lb), string removed, trimmed of fat
• 6 small red potatoes (about 18 oz), cut in half
• 1 tablespoon Dijon mustard
• 3 tablespoons Dijon mustard
• 2 tablespoons packed brown sugar

Description

Sauerkraut, Apples And Caraway Impart Great German Flavor To Slow-cooked Pork Roast.

Betty Crocker