You are here

Pork Loin Boiled In Sauerkraut Brine

Meat.World's picture
Ingredients
  Boneless pork loin roast 2 Pound
  Sauerkraut brine 2 Quart, strained
  Red glaze 1 Cup (16 tbs)
  Paprika 2 Tablespoon
  Garlic 10 Clove (50 gm)
  Salt To Taste
  Ground pepper 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
Directions

Place the meat in a pan that will just contain it easily.
Cover the meat with the strained sauerkraut brine, put on the lid, and bring the brine very slowly to the simmering point.
Let it cook over very low heat, with the liquid just trembling, for about two hours or until the meat is tender.
Transfer the cooked meat to a platter.
To make the glaze, crush the garlic cloves in a mortar with a pinch or two of salt until they form a paste.
Brush this paste over the meat while it is still warm.
Then combine the paprika, pepper and cumin, and use this mixture to coat the warm meat.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pork
Interest: 
Healthy
Cook Time: 
120 Minutes
Servings: 
4

Rate It

Your rating: None
4.17059
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 485 Calories from Fat 138

% Daily Value*

Total Fat 15 g23.7%

Saturated Fat 4.6 g22.8%

Trans Fat 0.1 g

Cholesterol 179.2 mg59.7%

Sodium 687.1 mg28.6%

Total Carbohydrates 21 g7%

Dietary Fiber 3.4 g13.6%

Sugars 12.5 g

Protein 64 g127.6%

Vitamin A 79.2% Vitamin C 15.8%

Calcium 10.6% Iron 22%

*Based on a 2000 Calorie diet

0 Comments

Pork Loin Boiled In Sauerkraut Brine Recipe