Pork Roast with Sauerkraut and Kielbasa

Being engaged to a die-hard Pittsburgher is pretty interesting.  I am learning new words every day.  One thing to make my guy less "salty" on New Year's day when nursing his hangover is this German tradition.  I had never really heard of it- but it was super easy to make.

• 1 (2 pound)  boneless pork tenderloin roast
• 2 tablespoons olive oil
• fresh thyme
• salt & pepper
• 4 pounds of sauerkraut
• 1 pound kielbasa, cut into pieces
• 1 tablespoon white vinegar
• 1/2 bottle of your favorite beer
• 1/2 onion

1. Preheat the oven broiler.  Place the roast on a roasting pan and baste with olive oil.  Sprinkle thyme and salt & pepper over the roast.  Brown under the broiler until meat is browned  It should look like this...  
   
2. Chop onion and cook in a frying pan with olive oil.  Set aside.
3. Place 2 pounds of sauerkraut on bottom of slow cooker, and arrange kielbasa along the edges.
   
    When the pork roast is done, place it in the center.  Cover everything with the remaining sauerkraut, and pour onions, vinegar and beer over all.
4. Cover slow cooker, and cook for 6 hours on high

I actually only used 3 pounds of sauerkraut and it was plenty.  I just bought a big jar and a can.  Gary though says he likes to use fresh sauerkraut... which I have never seen.  I guess YINZ in Pittsburgh have that stuff offhand?  :)

Here is the finished product.  The picture doesn't do it justice... it was delicious.  We had our first overnight house guest staying in the Penthouse with us tonight... and there was none left after those two boys were done with it all. Also, I caught my guy sampling some of the kielbasa behind my back when it was cooking in the slow cooker.  I was wondering why there really wasn't that much.... However,  both the pork and kielbasa were amazingly tender.

As a traditionalist... I'm sure we will be making this every New Year's Day for years to come.  Prost my friends.