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north wales, Pennsylvania

Member since Jun 2009

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Reviewed Pork Loin, Sauerkraut and Dumplings

Jan 1, 2011 in Food Network Community Toolbox on

This was not good at all-- who uses beef broth with a pork roast? I recommend browning the roast as stated above (in its own juices) which can then be made into a gravy with some flour, spices, and a bit of butter and Madiera red wine after deglazing the pan. then place in a slow cooker for 5-6 hrs. on low depending on the size (with preseasoned sauerkraut--chopped...

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