Recipe by drhousespcatcher
From Elijah McLean's Restaurant. "Elijah McLean's Restaurant is in a grand white house built by Dr. Elijah McLean in 1839. The picturesque setting overlooking the Missouri River and antebellum decor lend an air of relaxed grace."
- 3 cups hot water
- 1 tablespoon salt
- 1 tablespoon peppercorn
- 1 tablespoon whole cloves
- 1 bay leaf
- 2 tablespoons brown sugar
- 1 tablespoon chopped garlic
- 1 tablespoon fresh thyme leave
- 1 (4 lb) canadian-style pork loin, cleaned and trimmed (see tester's note)
For apple kraut
- 1 lb fresh sauerkraut (refrigerated in plastic bags in supermarkets)
- 1 (15 1/2 ounce) can applesauce
- 1 tablespoon caraway seed
- 1⁄4 cup diced red onion
- 1 tablespoon granulated sugar
- 1 tablespoon red wine vinegar
Directions See How It's Made
- To prepare pork: Combine hot water, salt, peppercorns, cloves, bay leaf, sugar, garlic and thyme in a resealable plastic bag; mix thoroughly. Slice pork into 1-inch thick medallions; place in bag with marinade. Seal bag; refrigerate for 24 to 48 hours (longer is better).
- To prepare kraut: Combine sauerkraut, applesauce, caraway seeds, onion, sugar and vinegar in glass, nonstick or ceramic saucepan.
- Bring to a boil, lower heat and simmer for 30 minutes. (Do not overcook or kraut will become too dry.) Refrigerate for 24 hours.
- For final preparation: Drain pork; discard marinade. Charbroil pork over medium heat to desired doneness (internal temperature at least 160 degrees). Cook kraut over medium heat until heated through. For each serving, make a bed of apple kraut on plate; place 2 grilled pork medallions on top.
- Testers' note: If Canadian-style pork loin is not available, buy whole pork loin and use the center section only.