Choucroute Garni

Choucroute Garni Recipe
Photo: Karry Hosford
Choucroute garni is French for "garnished sauerkraut." This dish is just that, with hearty pork tenderloin, bacon, and turkey sausage. Use a good dark beer (such as stout) for extra flavor.

Yield:

8 servings (serving size: 1 pork slice, 1 sausage piece, and about 1/2 cup sauerkraut mixture.)

Recipe from

Nutritional Information

Calories 247
Caloriesfromfat 30 %
Fat 8.2 g
Satfat 2.8 g
Monofat 3.4 g
Polyfat 1.2 g
Protein 19.2 g
Carbohydrate 21 g
Fiber 4.4 g
Cholesterol 59 mg
Iron 2 mg
Sodium 950 mg
Calcium 55 mg

Ingredients

5 cups sliced Braeburn apple
6 whole black peppercorns
6 juniper berries, lightly crushed
2 bacon slices, chopped
1 (32-ounce) jar sauerkraut, rinsed and drained
1 (14-ounce) package smoked turkey sausage, cut into 8 equal pieces
1 (12-ounce) bottle dark beer
1 pound pork tenderloin, trimmed
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

Combine first 7 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat, and keep warm.

While sauerkraut mixture is cooking, cut pork crosswise into 8 equal slices. Place each slice between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness using a meat mallet or rolling pin. Lightly coat both sides of pork slices with cooking spray, and sprinkle both sides of pork with salt and pepper.

Heat a large nonstick skillet over medium-high heat. Add half of pork slices; sauté 2 minutes on each side or until pork loses its pink color. Remove from heat, and keep warm. Repeat procedure with remaining pork slices. Serve pork with sauerkraut mixture.

Note:

October 2002
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