Armed Polite Society
Main Forums => The Mess Hall => Topic started by: Ben on January 08, 2022, 01:20:57 PM
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While it is past New Years, I think I am going to make this sometime in the next week. Maybe even tomorrow if I can get off my ass and drive to the city for ingredients.
https://www.theepochtimes.com/a-new-years-roast-for-riches-bacon-wrapped-pork-loin-with-cider-braised-sauerkraut_4166855.html?utm_source=ai&utm_medium=search
(https://img.theepochtimes.com/assets/uploads/2021/12/20/pork-and-sauerkraut-full-landscape-700x420.jpg)
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I finally had my pork loin, sauerkraut, and mashed potatoes yesterday for dinner, only a week late.
I sous vided the loin and then seared it in a pan.
Really tasty.
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I've been eying a Czek basted tenderloin recipe that is made with capers and lemon, once it is done roasting you make a sour creme gravy out of the drippings.
I'm thinking about skipping the lemons and adding mushrooms instead.
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That recipe is very similar to a recipes I've had over the years.
I had a similar one I worked up for thick loin chops in which you stuff the chops with thinly sliced tart apples, onions, and bacon and pan braise in apple cider.
Once the chops are done they're pulled and held warm and the cider is reduced and then thickened a bit with some corn starch.
Chops are served on a bed of sauerkraut with the sauce either over top or on the side for dipping.
The one thing I don't care for is caraway seeds in my sauerkraut. Just never did it for me.
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Did a tenderloin in the instant pot yesterday. Browned it in a pan first.
Caramelized onions in the same pan added mushrooms.
Took the meat out of the IP and thickened to make gravy, added onions and mushrooms, blended with an immersion blender and let IP run on sauté for a bit. Mixed in capers and sour crème before serving.
Made it up on the fly and it turned out real good.
They say you can brown meat and caramelize onions in the IP but I find it much easier in a good pan on the stove.
The benefit of the IP was mostly how fast the meat was done. I only set it for 3 minutes with 15 minute natural release.
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I like to wet cure pork loin and smoke it. Aka Canadian Bacon.
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As was said in Family Feud....."What is something that comes after pork?" and the lady said "Q Pine." :rofl:
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Well, I just made the OP recipe, and it was really good. The only mistake I made was having, I think, smaller loins than the recipe and keeping them in the oven five minutes too long. Middles were good but ends were a little dry. The kraut/apple/onion side was really good. My only change was putting in a little more apple*. I used a sweet Bavarian mustard that I like instead of the sharp mustard they called for, and I think it was a better choice. Washed it down with an Idaho Snake River Valley wine.
I think what I might do next time is crumble some of the bacon from the loins into the kraut side. Otherwise, this was really easy to make, with cooking being 90% of the time. Very fast prep. Also a relatively healthy meal, I think. I'll definitely be making this much more often.
* I am finding that I really like apple in dishes. I will even make hot turkey sandwiches where I put somewhat thick apple and onion slices in. Done right, the meat and cheese heat up well while the onion and apple still stay crisp and cool. It's a tasty effect. I find that recipes I find with apple in them tend to be healthier alternatives as well.
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"The only mistake I made was having, I think, smaller loins..."
Maybe next time try girding them?
:rofl: :rofl: :rofl:
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I'm going a slightly different way today...
I've got a nice shank city ham baking in the oven right now.
In a bit I'm going to pull the foil off the pan then cook some sauerkraut in the pan drippings.
I'll have ham and sauerkraut with mashed potatoes and, maybe, Lima beans.
Great meal for a cold, crappy winter night.
Then I'll carve the rest of the meat off the bone and throw it in a pot and boil it for ham and bean soup base, which I'll make tomorrow.
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So I got a hankerin' and made the OP recipe again today. I forgot how good it was. This time I mixed some bacon in with the kraut concoction and that added a lot of flavor.
I had bought one of these two packs of loins at Costco where there are two loins in each pack, so besides leftovers this week, I have a couple more loins for next week, or probably the week after, since I want to make lunch lady pizza next weekend. =)
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Nice!
I was in the deep freeze this morning and I've still got a couple of smallish pork loin roasts, probably halves, that I got right around New Year's.
Need to figure out what I'm going to do with them.
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For the Sauerkraut
1 medium yellow onion, sliced thin
2 medium apples, sliced thin
1 1/2 pounds sauerkraut, drained
6 juniper berries, optional
2 bay leaves
1 cup hard cider
Last week I opened a jar of Aldi's red cabbage (which has apples in it) and heated that up with some leftover grilled bratwurst. Mashed potatoes on the side, and I added some parsley flakes to the potatoes to make them more German-y. :laugh:
The cabbage didn't have quite enough juice in it, so I added about 1/3 cup of cheap burgundy. (Peter Vella brand; it's almost dry, but still sweeter than I remembered from last time I bought it.) I thought I'd made a horrible mistake when I tasted it right after adding the wine, but after simmering for 10 minutes or so it blended in very nicely.
KwikTrip has bacon-wrapped boneless thick pork chops on sale right now for 99¢. I should get a few and throw them in the freezer; use them with this kraut recipe in the fall. (about the time Costco imports cases of German beers for O-Fest)
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Used to make this a lot.
https://www.allrecipes.com/recipe/201010/apricot-pork-tenderloin/
Don't make it much anymore because SWMBO isn't a fan of sweet/savory.
Brad
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Getcha a pork loin (remember when those were cheap?). Slice into 1/4 medalions. Smash those bastards flat with a meat hammer. Flour, bread and fry. While you're doing that make mushroom gravy.
Jager Schnitzel rules.
https://www.daringgourmet.com/authentic-german-jagerschnitzel-hunter-schnitzel-with-mushroom-gravy/