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Pork with Apples, Bacon and sauerkraut
Nb persons: 8
Yield:
Preparation time:
Total time:
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Ingredients: | |
1 (3 lb) | boneless pork loin |
1/2 tsp | kosher salt |
1/2 tsp | freshly ground black pepper |
6 ounces | thinly sliced pancetta or bacon |
Kitchen string | |
2 tbs | olive oil |
2 small | onions, quartered ( rib ends intact) |
1 (12 oz) package | frozen pearl onions,, ( about 2 cups) |
2 | garlic cloves, thinly sliced |
3 | fresh thyme sprigs |
2 | bay leaves |
1 (12 oz) bottle | stout or porter beer |
2 tbs | Dijon mustard |
3 | firm apples, ( such as Gala) divided |
2 cups | Jarred sauerkraut, rinsed |
2 cups | Finley shredded green cabbage |
1 tbs | chopped fresh flat leaf parsley |
1 tsp | fresh lemon juice |
1/2 cup | apricot preserves |
1/4 cup | chicken broth |
1- trim fat and silver skin from pork. Sprinkle pork with kosher salt and pepper.
Wrap top and sides of pork with pancetta. Tie with kitchen string, securing at 1- inch intervals.
2- cook pork in hot oil, in a large skillet over medium high heat, turning occasionally 15 minutes or until deep golden brown.
Remove from skillet, reserving drippings in skillet.
3- place quartered onion and next 4 ingredients in a 6 qt slow cooker; top with pork.
4- add beer to reserved drippings in skillet, and cook over medium heat 8 minutes or until liquid is reduced by half, stirring to loosen brown bits from bottom of skillet. Stir in mustard, and pour over pork. Cover and cook on High 2 hours.
5- peel apples, and cut into large wedges. Add Apple wedges, sauerkraut, and cabbage to slow cooker ; cover and cook 1 to 2 more hours or until a meat thermometer inserted into thickest portion of pork registers 150 degrees and apples are tender.
6- cut remaining unpeeled, Apple into thin strips, and toss with parsley and lemon juice. Season with salt and pepper to taste.
7- combine Preserves and broth in a small saucepan, and cook over medium heat, stirring often, 4 to 5 minutes or until melted and smooth.
8- brush pork with apricot mixture. Cut pork into slices and serve with onion mixture, Apple- parsley mixture, and additional Dijon mustard.
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