Pork Loin, Apples, and Sauerkraut

I made this for dinner and it was delicious. I didn’t have apple cider so I substituted a 1/4 cp of cider vinegar to 3/4 cp water Which worked well. And instead of cooking it in my oven I cooked it on my outdoor grill using indirect heat. My husband loved it

Exceptional dish. Thai seasoning, whatever that is, not found in my area. I used a mix of cumin, paprika and Sazon, a Hispanic spice mix common in Florida. Otherwise followed exactly. This is, I think,one of the best main dishes I’ve ever made and it will appear on my table again. Great company dinner.

Exceptional dish. Thai seasoning, whatever that is, not found in my area. I used a mix of cumin, paprika and Sazon, a Hispanic spice mix common in Florida. Otherwise followed exactly. This is, I think,one of the best main dishes I’ve ever made and it will appear on my table again. Great company dinner.

Only had 22 ounces of sauerkraut and that seemed to fill the baking dish when spread around the roast.Coated the roast with oil and seared it on my bbq grill. Then inserted numerous cloves of cut garlic into the roast.Coated the roast with mustard and then sprinkled on the seasoning mixture.Used beer rather than apple cider. Added caraway seeds to the sauerkraut.Ready to bake the roast now.

The flavors in this dish were the bomb! I tried to stick as close to the recipe as possible. Unfortunately you can't find Thai spice in El Paso Texas. So I bought the ingredients separately.I blended the lemon grass and the other ingredients found in the Thai spice recipe. Then I marinated the pork loin in the juice for 2 days. In the future I will reduce the amount of sauerkraut. I placed the marinade ingredients on the bottom of the pan and then placed the pork loin on the marinade. Then I added the sauerkraut and the rest of the ingredients. And cooked for three hours without basting. Wow!!! The flavors were exotic and the meat so tender and full of flavor. I also made a sauce. With brown sugar, brown mustard, Worcestershire, and two drops of hot chili oil. Then I drizzled that on the meat. In the mashed potato's I made a sauce from sour cream, butter,brown sugar, and a splash of milk. Then I blended that into the potato's. In the apple sauce I mixed a can of fruit cocktail,chocolate oven roasted almonds, and ground organic flax seed. Then I chilled it in the fridge. It was the perfect compliment to the hot dishes.

I'm the person who submitted this recipe. A bad habit that I picked up from my mom is that I never measure anything when I'm cooking. So having never measured anything, I had to estimate ingredient quantities. Well this New Years I decided to make the recipe as submitted. It seems I drastically under estimated the quantity of apple cider that's in the sauerkraut mixture. It should be 1/2 to 3/4 cups of cider. And even with that amount I had to add more halfway through baking.