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Pork Loin Boiled In Sauerkraut Brine Recipe
|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|
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 mg
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
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.