Today's Recipe:

Pork, Kraut & Tomatoes


·     2-3 lbs. Boneless pork loin roast

·     1 10.75 oz. can Dei Fratelli Zesty Tomato Soup

·     1 14.5 oz. can Dei Fratelli Petite Diced Tomatoes

·     1 28 oz. can Dei Fratelli Stewed Tomatoes

·     1 14.5 oz. can Silver Fleece Sauerkraut

·     1 large stalk Celery, chopped

·     2 large Carrots, sliced

·     3 cloves Garlic, chopped

·     1 small Onion, chopped

·     1/3 Cup Water

·     1 tsp. Salt

·     2 tsp. Sugar

·     1 tsp. Pepper

·     Pinch of Rosemary, chopped

·     Parsley for garnish, chopped (optional)

·     4 quart or larger Crock pot or slow cooker


Rinse and drain kraut, then slightly squeeze kraut with hands to remove excess water. Combine all ingredients except pork and parsley into pot. Mix well. Then submerge the pork roast into the pot making sure it is covered well. Cook on high for 4-5 hours or until the meat can be pulled apart with a fork. Slice the meat and spoon the mixture over, garnish with parsley.

Note: Goes well with mashed potatoes and dark bread.