Pork Loin With Sauerkraut And Beets
2 pound center cut boneless pork loin
1 can (15 ounces) whole beets, drained with juice reserved
1/2 cup dry white wine (or water)
2 cups drained sauerkraut
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.
Total Fat 11g
Saturated Fat 4g
Total Carb. 7g
Dietary Fiber 3g