Elijah Mclean's American Cut |
|
 |
Prep Time: 0 Minutes Cook Time: 1440 Minutes |
Ready In: 1440 Minutes Servings: 4 |
|
From Elijah McLean's Restaurant. 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. Ingredients:
3 cups hot water |
1 tablespoon salt |
1 tablespoon peppercorn |
1 tablespoon whole cloves |
1 bay leaf |
2 tablespoons brown sugar |
1 tablespoon chopped garlic |
1 tablespoon fresh thyme leave |
1 (4 lb) canadian-style pork loin, cleaned and trimmed (see tester's note) |
1 lb fresh sauerkraut (refrigerated in plastic bags in supermarkets) |
1 (15 1/2 ounce) can applesauce |
1 tablespoon caraway seed |
1/4 cup diced red onion |
1 tablespoon granulated sugar |
1 tablespoon red wine vinegar |
Directions:
1. 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).
2. To prepare kraut: Combine sauerkraut, applesauce, caraway seeds, onion, sugar and vinegar in glass, nonstick or ceramic saucepan.
3. Bring to a boil, lower heat and simmer for 30 minutes. (Do not overcook or kraut will become too dry.) Refrigerate for 24 hours.
4. 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.
5. Testers' note: If Canadian-style pork loin is not available, buy whole pork loin and use the center section only.
|
|