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SERVES 4
For pork
3 cups hot water
1 tablespoon salt
1 tablespoon peppercorns
1 tablespoon whole cloves
1 bay leaf
2 tablespoons brown sugar
1 tablespoon chopped garlic
1 tablespoon fresh thyme leaves
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 seeds
1/4 cup diced red onions
1 tablespoon granulated sugar
1 tablespoon red wine vinegar
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. If Canadian-style pork loin is not available, buy whole pork loin and use the center section only.
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