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garlic ground cumin salt freshly ground black pepper pork loin olive oil cooking spray onion sugar sauerkraut apricot preserves water
Viewed: 54 - Published at: 9 years agoIngredients
- 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
Method
- Preheat oven to 425°.
- 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; saute 3 minutes or until onion is lightly browned. Add drained sauerkraut to pan; saute 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.
- 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.
- 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 ($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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