Elijah McLean's American Cut
Elijah McLean's Restaurant is in a grand white house built by Dr.
Elijah McLean in 1839. The picturesque setting overlooking the
Missouri River and antebellum decor lend an air of relaxed grace.
List of Ingredients
For pork:
3 cups hot water
1 tablespoon salt
1 tablespoon peppercorns
1 tablespoon whole cloves
1 bay leaf
2 tablespoons brown sugar
1 tablespoon chopped garlic
1 tablespoon fresh thyme leaves
1 (4-pound) Canadian-style pork loin, cleaned and trimmed (see tester's note)
For apple kraut:
1 pound fresh sauerkraut (refrigerated in plastic bags in supermarkets)
1 (15.5-ounce) can applesauce
1 tablespoon caraway seeds
1/4 cup diced red onion
1 tablespoon granulated sugar
1 tablespoon red-wine vinegar
To prepare pork: Combine hot water, salt, peppercorns, cloves, bay
leaf, sugar, garlic and thyme in a resealable plastic bag; mix
thoroughly. Slice pork into 1-inch thick medallions; place in bag
with marinade. Seal bag; refrigerate for 24 to 48 hours (longer is
better).
To prepare kraut: Combine sauerkraut, applesauce, caraway seeds,
onion, sugar and vinegar in glass, nonstick or ceramic saucepan.
Bring to a boil, lower heat and simmer for 30 minutes. (Do not
overcook or kraut will become too dry.) Refrigerate for 24 hours.
For final preparation: Drain pork; discard marinade. Charbroil pork
over medium heat to desired doneness (internal temperature at least
160 degrees). Cook kraut over medium heat until heated through. For
each serving, make a bed of apple kraut on plate; place 2 grilled
pork medallions on top.
Yield: 4 servings.
Testers' note: If Canadian-style pork loin is not available, buy
whole pork loin and use the center section only.Recipe
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