March 15, 2011

Sauerkraut and Pork

1 15-ounce can sauerkraut

1 pound pork loin,
1/4 teaspoon salt

1 cup water,


Place the sauerkraut in a strainer and rinse under cold water. Sprinkle the pork loin with salt. Heat a large stockpot over medium heat. Add canola oil and the pork. Cook 2 to 3 minutes, turning once or twice until the pork has browned. Add the water,  sauerkraut. Cover and reduce to a simmer. Cook 25 to 30 minutes until the pork is tender and a sauce has formed. Slice the pork and serve immediately.

1 comment:

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