Braised Pork Loin and Kraut
Source of Recipe
News Paper Clipping
List of Ingredients
3 to 4 lb rib end pork loin
1 teaspoon salt
1/4 teaspoon ginger
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
pork fat
1/4 cup Gin
2 onions, thinly sliced
1 lb can sauerkraut, drained
2 tart apples, peeled and chopped
Recipe
1. Trim excess surface fat from meat. Rub meat with a mixture of salt, ginger, garlic powder and pepper.
2. Heat Dutch oven or deep saucepan, greased lightly with piece of pork fat. Brown meat well on all sides. Drain fat from pan.
3. Warm 2 tbsp. gin in a large ladle or small pan. Pour over meat and ignite. When flames go out, add onions to pan.
4. Cover, reduce heat, simmer 45 minutes add drained sauerkraut, apples and remaining 2 tbsp gin.
5. Cover, cook about 1/2 hr. longer, until meat is tender and starting to pull away from bones.
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