- 1 (4 pound) pork loin roast
- 1 teaspoon caraway seeds
- Salt and ground black pepper to taste
- 2 cups sauerkraut with liquid
- 1/2 cup canned diced tomatoes
- 1 onion, sliced
Heat a large skillet over medium heat.
Cook pork loin in hot skillet until browned completely, 1 to 2 minutes per side; transfer to a slow cooker.
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Season pork with caraway seeds, salt, and pepper. Pour sauerkraut and tomatoes over the pork; top with onion slices.
Cook on High for 1 hour. Switch slow cooker to Low and continue cooking until the pork is cooked through, 5 to 6 hours more. The internal temperature of the roast should be at least 160 degrees F (70 degrees C).