This was and excellant recipe and easy to make. The addition of the sugar to the sauerkraut and sauteing before putting in the oven cut the bitter taste of the kraut.
Rubbed Pork Loin with Apricot Glaze and Sauerkraut
PinkFlamingo Posted: 11/10/08
redrunner Posted: 11/11/08
I feel kind of badly that I'm in the minority here. While I loved the ease of the dish, I absolutely did not like it. I have nothing against any of the ingredients but somehow they just didn't work together for me. Weird, I've never met a Cooking Light recipe I didn't like (until now). The worst thing about it is that there are only two of us, and the recipe serves 8--now I have leftovers that I don't want to eat but I will because of our budget.
kateford Posted: 03/13/09
This was a good recipe. I had leftover sauerkraut from a crock pot meal, so I did not need to follow that part of the recipe. But the pork was great. I added alittle cayenne pepper to the apricot preserves (about 1/8 of a tsp). It added a nice kick. The cumin addes a different dimension. Really tasty!!!
twoloves Posted: 01/24/10
We all enjoyed this very much, which is saying a lot considering there are eight of us! Spices and the sweet of the preserves went nicely together.
TaraDN Posted: 07/12/09
I've made this recipe tons of times. It is an absolutely favorite of my husband and I! Absolutely fantastic. One this I will say is, I use red onion instead. I also use a bit more apricot preserves. Five stars!!
missnan Posted: 09/21/09
Very good recipe. Easy to make. Few ingredients. Definitely will make again. Served with baked potatoes and a side order of zucchini.
sylvester1 Posted: 10/18/09
Absolutely wonderful! Can't wait for leftovers tonight!
motpea Posted: 03/08/12
I did not braise it on sauerkraut, but did add the onions and the water to bake. Served two for dinner with leftovers for 2 lunches.