Pork Loin With Sauerkraut And Beets

Serves 6


2 pound center cut boneless pork loin

Dry Rub

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.

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Nutrition Facts

Calories 290
Total Fat 11g
Saturated Fat 4g
Cholesterol 90mg
Sodium 1380mg
Total Carb. 7g
Dietary Fiber 3g
Sugars 3g
Protein 34g