Pork Loin With Sauerkraut And Beets

 Serves 6

Ingredients

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

Instructions

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.

Nutrition Facts

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