Dry Rub: Mix together 1 tablespoon each coarse salt, dry mustard and freshly ground pepper.
Preheat oven to 350 degrees. Press Dry Rub onto surface of meat; roast in roasting pan for 40 minutes or until juices run clear (to 150 degrees F). Transfer meat to a large platter and allow to rest 15 minutes before slicing.
Meanwhile, pour half of the beet into the roasting pan; add wine. Over medium heat, boil juices about 5 minutes, stirring to loosen meat pieces on pan bottom.
Reserve 6 beets for garnish and puree the remaining beets in a blender; add juices from pan. Set aside.
Combine sauerkraut and remaining beet juice in saucepan and simmer until juice is absorbed. Place the 6 reserved beets on top of the kraut to warm.
Cut pork into 12 slices. Divide pureed beet and juice mixture among 6 plates. Top each "puddle" of sauce with 2 slices of pork. Divide kraut mixture among plates. Slice 6 beets and fan one on each plate. Serves 6
Calories 290; total fat 11g; saturated fat 4g; cholesterol 90 mg; sodium 1380mg;
total carbohydrate 7g (dietary fiber 3g, sugars 3g); protein 34g
© 2013, Pickle Packers International, Inc.
Pickle Packers International, Inc. is a trade association for the pickled vegetable industry.