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“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 Nutrition


  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.

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