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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Choucroute garni is French for garnished sauerkraut. This dish is just that, with hearty pork tenderloin, bacon, and turkey sausage. Use a good dark beer (such as stout) for extra flavor. Ingredients:
5 cups sliced braeburn apple |
6 whole black peppercorns |
6 juniper berries, lightly crushed |
2 bacon slices, chopped |
1 (32-ounce) jar sauerkraut, rinsed and drained |
1 (14-ounce) package smoked turkey sausage, cut into 8 equal pieces |
1 (12-ounce) bottle dark beer |
1 pound pork tenderloin, trimmed |
cooking spray |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Combine first 7 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat, and keep warm.
2. While sauerkraut mixture is cooking, cut pork crosswise into 8 equal slices. Place each slice between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness using a meat mallet or rolling pin. Lightly coat both sides of pork slices with cooking spray, and sprinkle both sides of pork with salt and pepper.
3. Heat a large nonstick skillet over medium-high heat. Add half of pork slices; sauté 2 minutes on each side or until pork loses its pink color. Remove from heat, and keep warm. Repeat procedure with remaining pork slices. Serve pork with sauerkraut mixture.
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