"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.
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
1 cup sliced onion
2 teaspoons sugar
2 cups sauerkraut, drained
1/2 cup apricot preserves, divided
1/2 cup water
How to Make It
Preheat oven to 425°.
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.
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.
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 ($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
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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.
We're definitely in the minority here but this was a major no for me. The pork was fine and I LOVE sauerkraut on a reuben sandwich, but baking it was like eating (drinking?) pickle juice. It just didn't mellow the tartness enough. It would have been great with just the sauteed onions alone. But I'm rating this based on following the recipe, which was a fail in my book. And I feel compelled to review when someone rates a recipe with 4 stars but didn't follow the recipe (like the reviewer who didn't use the sauerkraut). A bit of a false positive.
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!!
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!!!