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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."”
READY IN:
24hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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