Valentine Warner’S Pork Loin With Bramley Sauerkraut Recipe

Name: Valentine Warner’S Pork Loin With Bramley Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 9/16 pounds pork loin divided in 2; 1 teaspoon caraway seeds; 2 1/8 tablespoons butter; 3 1/2 ounces bacon lardons smoked, or pancetta; 1/2 teaspoon sea salt flaked; 1 onion large, peeled halved and very finely sliced; 1 teaspoon fresh thyme leaves finely chopped; 4 medium carrots peeled and finely diced; 1/2 cup white wine Riesling preferable; 3 1/2 cups sauerkraut from jar, drained; 1 apple large Bramley, or 2 small ones, peeled cored and coarsely grated; 5/8 cup single cream optional; salt; dijon mustard

Servings: persons

1 9/16 pounds pork loin divided in 2
1 teaspoon caraway seeds
2 1/8 tablespoons butter
3 1/2 ounces bacon lardons smoked, or pancetta
1/2 teaspoon sea salt flaked
1 onion large, peeled halved and very finely sliced
1 teaspoon fresh thyme leaves finely chopped
4 medium carrots peeled and finely diced
1/2 cup white wine Riesling preferable
3 1/2 cups sauerkraut from jar, drained
1 apple large Bramley, or 2 small ones, peeled cored and coarsely grated
5/8 cup single cream optional
salt
dijon mustard

1
Over a medium heat toast the caraway seeds in a large heavy casserole dish until fragrant
2
Melt the butter with the seeds
3
Add the lardons to the pan and gently fry until browned then add the onions, carrots and thyme and continue to cook until all are soft and the onions and carrots are just beginning to colour (about 10-15 minutes).
4
If using the wine add now and then totally evaporate it.
5
Add the sauerkraut and grate in the apple, stir all together well.
6
Add a good grind of black pepper and cook gently, stirring often, for 15 minutes or so. Stir in the cream if using. Season with salt.
7
While the sauerkraut cooks put a pan over a medium heat and add a little sunflower oil.
8
Season the pork generously with salt and pepper. Put the pork in the pan. It should sizzle immediately if the heat is right. Adjust the heat if needs be so as not to burn the oil or meat.
9
Fry the loin for four to five minutes on each side or until desired. You want to achieve a deep rich golden brown colouring on the outside of the meat, then rest for 5 minutes.
10
Slice the pork and serve on top of the sauerkraut. Plenty of Dijon mustard is the perfect condiment for this dish.

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 9/16 pounds pork loin divided in 2, 1 teaspoon caraway seeds, 2 1/8 tablespoons butter, 3 1/2 ounces bacon lardons smoked, or pancetta, and more.

Yes, Valentine Warner’S Pork Loin With Bramley Sauerkraut falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Valentine Warner’S Pork Loin With Bramley Sauerkraut

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