Rubbed Pork Loin with Apricot Glaze and Sauerkraut

Photo: Randy Mayor; Styling: Kathleen Kanen, Eunice Mun

"My mother was part German, and this dish represented her heritage," says David Bonom. The recipe taught him three important lessons: Rubbing spices on meat adds great flavor; fruit and pork are a delicious combination; and cooking the sauerkraut in the pan with the pork offers a flavor contrast. Serve with green beans and a glass of riesling or a bottle of beer.

Yield: 8 servings (serving size: 3 ounces pork and 3 tablespoons sauerkraut mixture)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 27%
  • Fat: 7.1g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 24.5g
  • Carbohydrate: 17.8g
  • Fiber: 1.4g
  • Cholesterol: 65mg
  • Iron: 1.3mg
  • Sodium: 505mg
  • Calcium: 42mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. 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; sauté 3 minutes or until onion is lightly browned. Add drained sauerkraut to pan; sauté 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.
  3. 3. 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.
  4. 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 ($2.50 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
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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