Crock Pot Pork Loin Roast with Potatoes, Apples & Sauerkraut

Last fall, I cooked a delicious recipe of “Pork Loin Roast with Potatoes, Apples & Sauerkraut” in my crock pot. This was in honor of Oktoberfest, that great beer-drinking festival which is celebrated every autumn in Munich, Germany. Although Octoberfest has long since passed, my slow cooked pork roast with all the fixings makes for a satisfying winter meal. Every now and then, I’ll get out my crock pot. It is the perfect way to cook a large roast which needs moist heat and time to cook and tenderize it. And I love sauerkraut and potatoes; we usually have a jar of sauerkraut in the refrigerator — just because. This is such an easy recipe; simply add the ingredients to the crock pot, turn the setting to high, and leave it alone. In three hours, supper is ready. In the meantime, I became curious about German heritage in New Orleans after a friend shared the story of her great-grandfather. He was a German immigrant to the city in the late 1800’s and became the beer master at the Weckerling Brewing (now the site of the World War II museum). After researching the subject little further, I discovered that New Orleans was quite a German beer-brewing and beer drinking city at one time. I’ve shared my eclectic “discoveries” on that subject at the end of my blog post. It is for the folks who like history in addition to cooking!

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Pork, Sweet Potato & Tomatillo Stew

Here’s an interesting combination of ingredients – pork, sweet potatoes and tomatillos plus poblano peppers. I had never heard of the vegetable, the tomatillo, until recently and decided to give this ingredient a try. Plus, sweet potatoes are in season in autumn and I always like to feature several recipes with this Louisiana agricultural product on my blog each year. The poblano peppers and tomatillos give just amount of “zing” to flavor the pork and sweet potatoes to make a really tasty stew.

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