Pork Loin Roast With Fresh Sauerkraut “Quick-Style”
Note: If you don’t have time to make fresh sauerkraut, the bagged variety in the refrigerator section of your market is a great substitute. From “America Farm to Table,” by Mario Batali.
• 1 tbsp. kosher salt
• 1 tbsp. freshly ground black pepper
• 1 tbsp. fennel seeds
• 4 garlic cloves, finely chopped
• 8 fresh sage leaves, chopped, or 2 tbsp. dried sage
• Several gratings of nutmeg
• 3 c. fresh sauerkraut (see recipe and Note)
• 1 (3-lb.) pork loin on the bone
• 3 tbsp. plus 1/4 c. extra-virgin olive oil, divided
Preheat oven to 400 degrees.
In a small bowl, combine salt, pepper, fennel seeds, garlic, sage and nutmeg; stir well to combine.
Place sauerkraut in an ovenproof casserole and place pork loin on top. Rub salt-and-spice mixture all over pork loin. Drizzle 3 tablespoons olive oil over loin and roast for 1 hour 10 minutes, or until meat thermometer inserted into center registers 145 degrees.
Allow meat to rest for 10 minutes before carving. Serve with pan juices and sauerkraut, and drizzle with remaining 1/4 cup oil.
Fresh Sauerkraut “Quick-Style”
Makes 2 quarts.
From “America Farm to Table,” by Mario Batali.
• 2 tbsp. extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1 tsp. caraway seeds
• 1 head green cabbage, cut into 1/2-in. ribbons
• 1 c. apple cider vinegar
• 1/2 c. apple cider
• 1 c. hard cider
• 2 tbsp. kosher salt
Heat oil in a Dutch oven or high-sided pan over medium-high heat. Add onion and caraway and sauté until soft, about 6 minutes.
Add cabbage, vinegar, cider, hard cider and salt, and bring to a boil. Cover, reduce heat and simmer for about 30 minutes, or until cabbage is tender. Store in an airtight container in the refrigerator for up to 2 weeks.