Braised Pork Loin With Sauerkraut And Onions Food

INSTANT POT PORK LOIN WITH CARROTS AND ONIONS

Steps:

• Stir to combine the brown sugar, dill, paprika, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture all over the pork loin.
• Set a 6- or 8-quart Instant Pot® to medium saute (see Cook's Note) and add the olive oil. When the oil is hot, add the pork loin and brown all over, turning with tongs, about 4 minutes. Remove to a plate. Add the onions and carrots and season with 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables begin to brown, about 4 minutes. Add the tomato paste, thyme and sage. Stir to coat the vegetables in the tomato paste. Add the wine and simmer until reduced by half, 1 to 2 minutes. Add the chicken broth and return to a simmer. Tuck the bay leaf into the sauce and nestle the pork loin in the middle (it will not be covered by liquid).
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Remove the pork to a cutting board.
• Return the sauce to a simmer on the medium saute setting. Mash the butter and flour into a paste with a fork in a small bowl. Whisk into the simmering sauce and cook, whisking, until sauce is thickened, about 1 minute. Discard the bay leaf and stir in the parsley. Thinly slice the pork and serve with the sauce.

ROASTED PORK AND SAUERKRAUT

Steps:

• Preheat the oven to 350°F.
• Season the pork loin with salt and pepper. Place some oil in a large Dutch oven or ovenproof pot. Heat it on the stove-top over medium-high heat. Add the pork roast and sear it on all sides until it is golden brown. Remove the roast from the pot and set it aside.
• Add the onion and apple to the pot. Cook until softened then add the garlic, sage, caraway, sauerkraut, brown sugar, and beer (or apple cider).
• Return the pork roast to the pot. Place the lid on the Dutch oven and transfer it to the preheated oven. Bake for 1-1/2 to 2-1/2 hours (30-35 min./pd.) or until a meat thermometer reaches 145°F (see notes).
• When the pork is finished cooking, remove the roast from the pot and strain the juices into a saucepan. If you don't have 2 cups of liquid then add enough liquid to make 2 cups (you can use chicken broth, beer, apple cider, wine, or water).
• Mash the butter and flour together in a small dish until it is a thick paste.
• Heat the juices over medium-high heat and whisk in the flour paste. Stir while simmering until thick.

EMERIL'S NEVER ENOUGH PORK BEER-BRAISED SAUERKRAUT

Steps:

• Preheat the oven to 325 degrees F.
• Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine-don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the bacon. Cook until most of the fat is rendered, about 4 minutes. Add the onions and continue to cook until they are soft but not browned, 8 to 10 minutes. Transfer the bacon-onion mixture to a nonreactive roasting pan or large ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, until ham hocks are mostly tender, about 1 1/2 hours.
• Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside. Brown the pork chops and set aside.
• When the hocks are mostly tender, remove the casserole from the oven. Place the sausages on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the sausages are tender and heated through. Add the pork chops and press them into the sauerkraut. Cover and return to the oven and cook until pork chops are heated through and tender, about 30 minutes longer. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, part of a pork chop and some of the sauerkraut. Pass the mustard at the table.

BRAISED PORK CHOPS WITH SAUERKRAUT

Steps:

• Melt the butter or lard in a skillet and quickly brown the pork chops on both sides. Place on platter and set aside.
• Arrange the bacon in the bottom of a large dutch oven or braising pan.
• Rinse the sauerkraut in a colander and squeeze out as much water as you can. (You can skip this step if you like a stronger flavor). Place half of it on top of the bacon.
• Place the sliced onions over the sauerkraut and sprinkle with 1 tsp freshly ground black pepper.
• Arrange the pork chops on top of the onions, and pour in any collected juices.Sprinkle with salt, pepper and the garlic.
• Add the rest of the sauerkraut, sprinkle with pepper and pour over as much beer as you need to cover.
• Bring to a boil, reduce to a simmer and cook one hour. The pot should never get completely dry.
• Note: I find 2 lbs sauerkraut to be enough, but if you have hearty eaters, you might want the larger quantity. I do not add additional salt.

PORK LOIN, APPLES, AND SAUERKRAUT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
• Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
• Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
• Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CIDER-BRAISED PORK LOIN WITH SAUTEED APPLES

Steps:

• Combine the salt, pepper, sage and thyme and rub into pork.
• Wrap pork in plastic wrap and chill 2 hours or overnight.
• Pat pork dry with paper towels.
• In a large, ovenproof casserole heat oil over moderate-high heat until hot but not smoking and brown the pork.
• Transfer to a plate, pour off all but 2 tblsps fat, and cook onion and garlic over moderate heat, stirring, for 1 minute.
• Return pork to casserole, add cider and bring to boil.
• Braise pork, covered, in a preheated 350F (165C) oven for 50 minutes to 1 hour.
• Transfer to a heated platter, discard string and let stand 10 minutes.
• Spoon off fat from pan juices and puree pan juices with a blender (or immersion blender).
• Season to taste.
• Serve in a sauceboat.
• Arrange sautéed apples around sliced pork.

BRAISED SAUERKRAUT WITH PORK

Steps:

• Preheat the oven to 325 degrees F.
• Season the pork ribs with 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
• Heat a medium saucepan, over high heat, add the pigs feet, wine, and bay leaves; bring to a boil, dover, reduce heat, and simmer 15 minutes.
• Meanwhile, in a large Dutch oven, over medium heat, toast the coriander seeds for about 2 minutes, remove from heat; remove to a mortar and pestle, or use the side of a knife, and lightly crush them.
• Return Dutch oven to the heat, add the olive oil, increase heat to medium high and add the bratwurst; cook, turning occasionally, until browned, about 5 minutes then transfer to a plate.
• Reduce heat to medium, melt butter, cook onions until softened, about 5 minutes; add apples, cook until both are golden, about 10 minutes more.
• Add garlic, cook 2 minutes.
• Add the wine and pigs feet; simmer 2 minutes, scraping the bottom of the pot for any stuck on browned bits; add sauerkray, pork ribs, 3/4 cup water, carrots, coriander seeds, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Nesle the pork chop into the sauerkraut.
• Cover the pot and bake for 1 hour (or transfer to an oven safe casserole).
• After an hour, turn the pork chop and add in the bratwurst; cover, and return to oven for 30 minutes.
• Simmer, uncovered, until the juices thicken up and the meat is tender, 30 to 45 minutes longer (return to Dutch oven if using an oven-safe only casserole).
• Serve with boiled potatoes and garnish with chopped parsley.

BEER BRAISED PORK LOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
• Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
• Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
• Return pork roast to the pot and cover.
• Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
• Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
• Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
• Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

BRAISED PORK LOIN WITH SAUERKRAUT AND ONIONS

Steps:

• Heat oil in dutch oven over medium high heat.
• Sprinkle pork with salt and pepper. Brown on all sides in oil and transfer to plate.
• Melt butter in same pan. Add onions and cook until soft, about 4 minutes. Add the brown sugar; cook stirring until onions begin to caramelize, another 4 minutes.
• Add the mustard and sauerkraut; stir until combined and then pour in the broths. Bring to a boil stirring to loosen any browned bits in the pan.
• Return the meat to pan. Cover and reduce heat and simmer until meat is tender, about 3-4 hours.
• Remove the meat from the pan and cover loosely with foil. Bring the sauerkraut to a boil and reduce the liquid by half.
• Carve the meat and serve with the sauerkraut.
• Serves 10.