Rubbed Pork Loin with Apricot Glaze and Sauerkraut |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My mother was part German, and this dish represented her heritage, says David Bonom. The recipe taught him three important lessons: Rubbing spices on meat adds great flavor; fruit and pork are a delicious combination; and cooking the sauerkraut in the pan with the pork offers a flavor contrast. Serve with green beans and a glass of riesling or a bottle of beer. 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 |
Directions:
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.
4. 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
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