Every New Years it is German tradition to serve Pork with Sauerkraut. This year I used two recipes from a cookbook titled: "Authentic German Home Style Recipes, fourth edition" by Gini Youngkrantz. I of course improvised slightly but both came out so well my mother declared "We should eat this every year." My family swooned over the food.
2lb Pork Loin (unseasoned)
Salt and ground Black Pepper
Spicy Brown Mustard
Canola Oil
1 medium onion, halved and sliced
Preheat the broiler. Rub the Loin with oil, salt and black pepper then coat the outside with 1-2 Tablespoons of Mustard.
Place in a greased casserole in the oven, highest rack position, and broil for 5-10 minutes a side (until browned). Move Loin to the lowest rack position and broil for another 30-40 minutes (depends on size). Reduce oven temperature to 375 degrees Fahrenheit, add the onion, tent Loin with foil, and roast for 1 hour in the middle of the oven.
OR:
Preheat oven to 450 degrees F. Roast for 10 minutes. Reduce heat to 250 degrees F, and roast for an additional 60-90 minutes, until your roast reaches an internal temperature of 145 degrees F.
Place rack back in roasting pan and bake in oven for 10 minutes, reduce temperature to 250°
and bake for 60-90 minutes (time will vary depending on whether you
have a short fat roast or a thin long roast). My roast took 90 minutes
to reach 145° internal temperature.
Remove roast from oven, place on cutting board with tongs (do not puncture the roast) and allow to rest for 5 minutes so the juices and disperse into the roast (and not all over your cutting board). - See more at: http://www.theslowroasteditalian.com/2012/03/perfect-every-time-pork-roast.html#sthash.poaM72BR.dpuf
Remove roast from oven, place on cutting board with tongs (do not puncture the roast) and allow to rest for 5 minutes so the juices and disperse into the roast (and not all over your cutting board). - See more at: http://www.theslowroasteditalian.com/2012/03/perfect-every-time-pork-roast.html#sthash.poaM72BR.dpuf
Place rack back in roasting pan and bake in oven for 10 minutes, reduce temperature to 250°
and bake for 60-90 minutes (time will vary depending on whether you
have a short fat roast or a thin long roast). My roast took 90 minutes
to reach 145° internal temperature.
Remove roast from oven, place on cutting board with tongs (do not puncture the roast) and allow to rest for 5 minutes so the juices and disperse into the roast (and not all over your cutting board). - See more at: http://www.theslowroasteditalian.com/2012/03/perfect-every-time-pork-roast.html#sthash.poaM72BR.dpuf
Remove roast from oven, place on cutting board with tongs (do not puncture the roast) and allow to rest for 5 minutes so the juices and disperse into the roast (and not all over your cutting board). - See more at: http://www.theslowroasteditalian.com/2012/03/perfect-every-time-pork-roast.html#sthash.poaM72BR.dpuf
Place rack back in roasting pan and bake in oven for 10 minutes, reduce temperature to 250°
and bake for 60-90 minutes (time will vary depending on whether you
have a short fat roast or a thin long roast). My roast took 90 minutes
to reach 145° internal temperature.
Remove roast from oven, place on cutting board with tongs (do not puncture the roast) and allow to rest for 5 minutes so the juices and disperse into the roast (and not all over your cutting board). - See more at: http://www.theslowroasteditalian.com/2012/03/perfect-every-time-pork-roast.html#sthash.poaM72BR.dpuf
Remove roast from oven, place on cutting board with tongs (do not puncture the roast) and allow to rest for 5 minutes so the juices and disperse into the roast (and not all over your cutting board). - See more at: http://www.theslowroasteditalian.com/2012/03/perfect-every-time-pork-roast.html#sthash.poaM72BR.dpuf
Drain juices from roast into a Pyrex 2-cup measuring cup and loosely place foil back over roast to keep warm.
Mustard-Cream Sauce
Juice from roast
1 Tablespoon corn starch mixed with 2 Tablespoons cold water
2 Tablespoons Dijon Mustard
Salt and ground Black Pepper to taste
1/2 cup of heavy cream
Add all ingredients to Pyrex 2 cup and pop in the microwave for approximately 2 minutes, stirring every 20 seconds till thickened.
Carve the Loin, which may just fall apart tenderly anyway, and serve with the mustard-cream sauce. Most excellent with creamy mashed potatoes.
Sauerkraut
1 32 oz. bag of Sauerkraut, drained
3 Tablespoons Bacon fat, butter, or Canola oil
1 medium onion, diced
1 apple, cored and diced
1 1/2 cups of water
1/2 cup of white wine (I used Riesling)
1 bay leaf
4 whole cloves
1 medium potato, peeled and grated
In a 4 quart pot saute the onion in the fat over medium heat till translucent and starting to brown, about 5 minutes. Add the Sauerkraut and saute for 5 minutes more. Add the water, wine, apple, cloves, and bay leaf and bring to a boil. Reduce the heat and simmer for 45 minutes. Add the grated potato and simmer for an additional 10 minutes.
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