Pork Loin Boiled In Sauerkraut Brine
|Boneless pork loin roast||2 Pound|
|Sauerkraut brine||2 Quart, strained|
|Red glaze||1 Cup (16 tbs)|
|Garlic||10 Clove (50 gm)|
|Ground pepper||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
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.