RECIPE
Yield
8 servings (serving size: 3 ounces pork and 3 tablespoons sauerkraut mixture)
Ingredients
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (2-pound) boneless pork loin, trimmed
1 teaspoon olive oil
Cooking spray
1 cup sliced onion
2 teaspoons sugar
2 cups sauerkraut, drained
1/2 cup apricot preserves, divided
1/2 cup water
Preparation
1. Preheat oven to 425°.
2. Combine garlic powder, cumin, salt, and black pepper in a small bowl; rub spice mixture evenly over pork. Heat olive oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 5 minutes, browning on all sides. Transfer pork to an 11 x 7–inch baking dish coated with cooking spray. Add onion and sugar to pan; sauté 3 minutes or until onion is lightly browned. Add drained sauerkraut to pan; sauté 1 minute. Arrange sauerkraut mixture around pork in baking dish. Brush pork with one third of apricot preserves. Pour 1/2 cup water over sauerkraut mixture.
3. Bake at 425° for 15 minutes. Brush pork with one-third of apricot preserves; bake for 10 minutes. Brush pork with remaining apricot preserves; bake for 10 minutes or until a thermometer inserted in center of pork registers 160° (slightly pink). Remove from oven, and let stand 10 minutes before slicing. Serve with onion mixture.
Beer note: While the German purity law may not permit fruit in beer, a German dish like this is enhanced by an apricot microbrew, like Dogfish Head's Aprihop ($2.50 per 12-ounce bottle), released each spring. The apricot flavor in this pale ale is fresh but subtle, balanced with plenty of dry, hoppy bitterness to contrast the sweet apricot-glazed pork. —Jeffery Lindenmuth
Nutritional Information
Calories:236 (27% from fat)
Fat:7.1g (sat 2.4g,mono 3.3g,poly 0.6g)
Protein:24.5g
Carbohydrate:17.8g
Fiber:1.4g
Cholesterol:65mg
Iron:1.3mg
Sodium:505mg
Calcium:42mg
German cooking@home
by cooking mania
