Slow Cooker Old Country Pork and Sauerkraut

Ingredients

• 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

Directions

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.

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).