Sauerkraut with Pork Loin
O Chucrute em conserva da Schweizer é totalmente natural! Conservado em água e sal marinho, é proveniente de agricultura biodinâmica, regida pelas estritas regras de Demeter.
Ingredients
LOIN
-
1 branch thyme
-
1 kg pork loin
-
3 c. olive oil soup
SAUERKRAUT
-
1 apple
-
150 g bacon (in pieces)
-
1 onion
-
40 g margarine
Preparation Method
- Season the pork loin with salt and pepper and set aside.
- Heat a pan with oil and margarine. Add the sirloin and cook until golden on both sides.
- Add the crushed garlic with the skin, thyme, and olive oil. Spread the loin with the mustard and drizzle with the wine.
- Cover the pan and bake in the oven, previously heated to 180º C, for 45 minutes, turning occasionally.
- Prepare the sauerkraut: open the jar and drain the liquid.
- Peel the onion and garlic, chop everything finely, place in a saucepan with the margarine and bacon, and heat until the onion is soft.
- Add the peeled and diced apple and mix. Add the sauerkraut and meat broth. Cover and let cook on low heat for 15 minutes.
- Make sure the sauerkraut has enough sauce so it doesn’t burn.
- Rectify the salt, add a pinch of freshly ground black pepper and serve with the sirloin.
