PORK TENDERLOIN WITH CRAN-APPLE SAUERKRAUT
I love all the ingredients in this recipe because together they're perfect for Oktoberfest, a fun festival during my favorite time of the year. Serve the pork and sauerkraut with a hearty dark bread, such as rye or pumpernickel, along with an ice-cold beer. Delicious!-Barbara Lento, Houston, Pennslvania
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon and leeks over medium heat 6-8 minutes or until bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Place sweet potato and water in a large microwave-safe dish. Microwave, covered, on high for 2-3 minutes or until potatoes are almost tender; drain. Stir in bacon mixture, sauerkraut, apple, cranberries, wine, brown sugar, caraway seeds and 1/4 teaspoon salt., Transfer half of the sauerkraut mixture to a greased 4-qt. slow cooker. Sprinkle pork with pepper and remaining salt; place in slow cooker. Top with remaining sauerkraut mixture. Cook, covered, on low 2-3 hours or until pork is tender (a thermometer inserted in pork should read at least 145°)., Remove pork from slow cooker; tent with foil. Let stand 10 minutes before slicing. Serve pork with sauerkraut.
Nutrition Facts : Calories 310 calories, Fat 7g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 1345mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 5g fiber), Protein 29g protein.
CRAN-APPLE SAUERKRAUT
Linda Riederer of Hamburg, New York shares this change-of-pace autumn side dish. "It's delicious with pork, and the cranberries add a lovely dash of color," she notes.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, saute the sauerkraut and onion in oil for 3-4 minutes or until sauerkraut is lightly browned. Stir in the apple, cranberries and 2 tablespoons broth. Cover and cook over low heat for 4-5 minutes, stirring occasionally. , Stir in the remaining broth; cover and cook 3-4 minutes longer or until heated through, stirring occasionally.
Nutrition Facts : Calories 130 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 866mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
SAUSAGE, SAUERKRAUT & APPLES
Make and share this Sausage, Sauerkraut & Apples recipe from Food.com.
Provided by Corbin Lee
Categories One Dish Meal
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse sauerkraut and squeeze dry.
- Cut sausage into 2-inch pieces.
- Put 1/2 the sauerkraut in the slow cooker.
- Add the sausage pieces on top.
- Continue to layer remaining ingredients in slow cooker in the order listed.
- Top with remaining sauerkraut.
- Do not stir the layers.
- Cover.
- Cook on high 4 hours, or low 6-7 hours.
- Stir before serving.
HOW TO MAKE SAUERKRAUT
Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard
Provided by Jane Hornby
Categories Condiment
Time 30m
Yield Makes 4 x 450ml jars
Number Of Ingredients 4
Steps:
- Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It's wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
- Shred the cabbage thinly - a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
- Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
- Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It's important to keep it at an even, cool room temperature - too cool and the ferment will take longer than you'd like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
- The cabbage will become increasingly sour the longer it's fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.
Nutrition Facts : Calories 33 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 2.1 milligram of sodium
ORANGE APPLE CRANBERRY SAUERKRAUT
Provided by Danielle
Number Of Ingredients 6
Steps:
- Pull 3 outer leaves off the head of cabbage and set aside. Shred the remaining cabbage in a food processor, mandolin or chop with a knife. Add the remaining cabbage, shredded apples, ginger and sea salt to a big bowl.
- Massage the cabbage mixture with your hands until it breaks down and becomes soft (about 10 min).
- Place the cranberries and chopped up orange into a food processor and pulse into small chunks. Add this to the bowl with the cabbage and mix and squeeze the mixture together. The cabbage and fruit will have released all its juices at this point and become very wet.
- Pack the cabbage in the mason jar tightly, pushing it all the way down until it submerges in its own juices (this is the brine). Leave about 1½ inches of space from the top of the jar. If there is not enough brine to cover the cabbage, add more brine by combining a teaspoon of sea salt with 1 cup of water.
- Roll up the leaves and place them in the jar to push the cabbage under the brine. Screw on the jar loosely so gas can escape as fermentation takes place. Set on the counter for 7 days in a cool, shaded place. During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon.
- Remove the rolled up cabbage leaves and toss in the garbage before eating.
GERMAN PORK CHOPS AND SAUERKRAUT
As a soldier during WWII my Dad learned to make this hearty pork dish from a local German woman during the Allied occupation of Germany. I don't know the German name for it, but it is delicious!
Provided by Pat Mathena Oglesby
Categories World Cuisine Recipes European German
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
- Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
- Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 362.6 calories, Carbohydrate 38.6 g, Cholesterol 70.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 4 g, Sodium 800 mg, Sugar 32.5 g
ROAST PORK TENDERLOIN WITH BACON CRAN-APPLE SAUERKRAUT
Here it is, my friends - the ultimate skillet meal for those crisp, cool days of Fall when you're craving something colorful, savory, and hearty: Roast Pork Tenderloin with Bacon Cran-Apple Sauerkraut. Your family will love this easy one-skillet meal almost as much as you love the quick clean up following dinner!
Provided by Chef Alli
Categories Main Course Skillet Meal
Time 35m
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, combine the dried cranberries with 1/4 cup white wine; cook in the microwave for 1 minute on full power to let the cranberries plump in the wine; remove from the microwave and stir in the chopped apples and sauerkraut; reserve.
- Preheat the oven to 400 degrees F.
- In a large heavy-bottomed skillet over medium-high heat, add 1-2 Tbs. olive oil; when the oil is hot, add the seasoned pork tenderloin to the skillet, browning nicely on all sides. Remove the pork tenderloin to a platter and reserve.
- In the same skillet, cook the chopped bacon with the leeks over medium heat for 8-10 minutes or until the bacon is browned and beginning to crisp, stirring occasionally. Stir the sweet potato cubes into this mixture during the last 5 minutes of cooking time.
- Add the reserved cran-apple mixture, 1/2 cup white wine, brown sugar, and caraway seeds to the bacon/sweet potato mixture in the skillet; gently toss to combine.
- Make a shallow well in the center of the sauerkraut mixture, placing the seared pork tenderloin there.
- Place the skillet into the preheated oven and cook for 15-20 minutes, or until the pork tenderloin is 140-145 degrees at the center when tested with an instant-read meat thermometer, and the sweet potatoes are fully tender.
- Remove the skillet from the oven and tent loosely with foil to rest for 5-10 minutes.
- Transfer the pork tenderloin onto a cutting board, slicing it into medallions. To serve, place a bed of the warm sauerkraut mixture onto serving plates, then top with pork medallions. Enjoy!
Nutrition Facts : Calories 1032 kcal, Carbohydrate 61 g, Protein 102 g, Fat 38 g, SaturatedFat 12 g, Cholesterol 324 mg, Sodium 582 mg, Fiber 7 g, Sugar 39 g, ServingSize 1 serving
CROCK POT CRANBERRY APPLE PORK LOIN ROAST
Steps:
- Place the pork loin roast in the slow cooker and coat all sides with the minced garlic.
- In a bowl, combine the cranberry sauce, brown sugar, apple juice, and chopped apples. Pour sauce over pork.
- Cover the crockpot and cook on LOW for 7 to 9 hours. Taste the sauce and add salt and pepper as needed.
- If you think the sauce needs thickening, you can add a cornstarch slurry. In a small bowl, stir the cornstarch with the cold water until smooth. Add the slurry to the liquids and stir to blend. Increase the setting to HIGH and continue cooking for 5 to 10 minutes, until thickened.
- Remove the pork from the crockpot onto a cutting board. Slice the pork and arrange on a platter. Spoon over sauce and serve.
Nutrition Facts : Calories 490 kcal, Carbohydrate 50 g, Cholesterol 99 mg, Fiber 3 g, Protein 36 g, SaturatedFat 6 g, Sodium 130 mg, Fat 17 g, ServingSize 4 to 6 Servings, UnsaturatedFat 9 g
RED CABBAGE AND APPLE SAUERKRAUT
Provided by Trisha Yearwood
Categories condiment
Time P7DT2h30m
Yield 8 to 10 cups
Number Of Ingredients 5
Steps:
- Remove any loose leaves from the cabbage head and reserve. Quarter the cabbage and thinly slice, on a mandoline if you have one. (The shreds should be about the thickness of a quarter.) Toss the cabbage in a large bowl with the pickling salt. Work the cabbage through your hands and massage for a minute or two, until the cabbage begins to "sweat" and release some water.
- Thinly slice, then julienne the green apple, leaving the peel on. (Again, use a mandoline if you have one.) Slice the ginger into coins and press with the side of your knife to bruise them slightly and release their oils. Add the apples, ginger and allspice berries to the cabbage and toss well. Let sit for an hour or two, until the cabbage has released quite a bit of water.
- Pack the cabbage mixture into a large, wide-mouthed crock and press down very firmly until the liquid the cabbage has released covers it. (Depending on the age of your cabbage, it may release less water; a fresher cabbage will release a lot of water, while a cabbage that has been stored all winter will release less.) If the cabbage is not covered, mix together 1 quart cold water and 4 1/2 teaspoons pickling salt until dissolved and pour over enough to cover the cabbage.
- Use a couple of the reserved whole cabbage leaves to cover the surface of the cabbage. Cover with a plate (or the weight provided, if you have a fermenting crock) and set something heavy on top to weight it. (You can use cans. Many people like to use a resealable plastic bag filled with the same salted water solution used above because it weights evenly and if it leaks, it doesn't ruin the fermentation process.) Store the crock in a cool, dry place.
- Check the kraut after 2 days. There should be a few bubbles around the sides. Skim any scum that has risen to the surface. Check the kraut every few days and repeat skimming, if needed. Depending on the temperature of your room, the kraut should be ready after about a week. (Some people ferment for a couple of weeks or more, depending on how funky they want their kraut to be.)
- Divide the kraut and pack into jars. Store in the refrigerator. Drain and rinse the kraut well (discarding any ginger pieces) before using.
CRAN-APPLE SAUERKRAUT
Linda Riederer of Hamburg, New York shares this change-of-pace autumn side dish. It's delicious with pork, and the cranberries add a lovely dash of color, she notes.
Provided by Allrecipes Member
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, saute the sauerkraut and onion in oil for 3-4 minutes or until sauerkraut is lightly browned. Stir in the apple, cranberries and 2 tablespoons broth. Cover and cook over low heat for 4-5 minutes, stirring occasionally.
- Stir in the remaining broth; cover and cook 3-4 minutes longer or until heated through, stirring occasionally.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 22.5 g, Cholesterol 0 mg, Fat 5.1 g, Fiber 4.6 g, Protein 1.8 g, SaturatedFat 0.4 g, Sodium 836.4 mg, Sugar 15.3 g
CRAN-APPLE SAUERKRAUT
Linda Riederer of Hamburg, New York shares this change-of-pace autumn side dish. It's delicious with pork, and the cranberries add a lovely dash of color, she notes.
Provided by Allrecipes Member
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, saute the sauerkraut and onion in oil for 3-4 minutes or until sauerkraut is lightly browned. Stir in the apple, cranberries and 2 tablespoons broth. Cover and cook over low heat for 4-5 minutes, stirring occasionally.
- Stir in the remaining broth; cover and cook 3-4 minutes longer or until heated through, stirring occasionally.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 22.5 g, Cholesterol 0 mg, Fat 5.1 g, Fiber 4.6 g, Protein 1.8 g, SaturatedFat 0.4 g, Sodium 836.4 mg, Sugar 15.3 g
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