Pork Loin Roast with Sauerkraut

From The Great Cooks' Guide to CLAY Cookery

Cookbook

Author(s): Spiegel, Stallworth Goldman

Page 45

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

kaye16

6 years ago

★ ★ ★ ★ ★ 4/5

0 found this helpful Sign in to mark helpful

Good stuff and easy. Our bakje of sauerkraut got mashed in the sack and lost all its liquid, so there was no gravy. I forgot to add sliced apple to the pot, so I sautéed that (peeled) later and stirred it into the sauerkraut. All good.

Report