This was a nice spin on the classic pairing of cabbage, pork, and apples, with a slight funkiness from the sauerkraut. Used a brown ale which made it a tad bitter, and would have liked it better leaving out the sausage.
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.)
More From Cooking Light
Amount per serving
- Calories: 247
- Calories from fat: 30%
- Fat: 8.2g
- Saturated fat: 2.8g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 1.2g
- Protein: 19.2g
- Carbohydrate: 21g
- Fiber: 4.4g
- Cholesterol: 59mg
- Iron: 2mg
- Sodium: 950mg
- Calcium: 55mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes