Email to       

AMERICAN CUT(PORK LOIN&SAUERKRAUT)

Source of Recipe

posted by Jamie Rahm on restaurant-lovers


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




Recipe

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.

Elijah McLean's Restaurant