Elijah Mclean's American Cut

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."

• Ready In: 24 hrs
• Serves: 4

Ingredients

• For pork

• 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 1/2ounce) can applesauce
• 1  tablespoon caraway seed
• 1⁄4 cup  diced red onion
• 1  tablespoon granulated sugar
• 1  tablespoon red wine vinegar

Directions

1. 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).
2. To prepare kraut: Combine sauerkraut, applesauce, caraway seeds, onion, sugar and vinegar in glass, nonstick or ceramic saucepan.
3. Bring to a boil, lower heat and simmer for 30 minutes. (Do not overcook or kraut will become too dry.) Refrigerate for 24 hours.
4. 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.
5. Testers' note: If Canadian-style pork loin is not available, buy whole pork loin and use the center section only.