Polish Pork Loin

Name: Polish Pork Loin
Cuisine: American
Ingredients: 2 lb pork loin; 4 C sauerkraut; 2 C chicken stock; 1 yellow onion; julienne; 4 garlic cloves; slivered; 2 t caraway seeds; 2 t paprika; 1 t dried minced onions; 1 t garlic powder; 1 pinch kosher salt and black pepper; 1 drizzle olive oil

ChefDoogles @ChefDoogles

Chicago, IL

Polish Pork Loin

ChefDoogles @ChefDoogles

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Ingredients

2 lbpork loin
4 Csauerkraut
2 Cchicken stock
1yellow onion; julienne
4garlic cloves; slivered
2 tcaraway seeds
2 tpaprika
1 tdried minced onions
1 tgarlic powder
1 pinchkosher salt and black pepper
1drizzle olive oil

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Steps

1

Mix onions, garlic, and sauerkraut together. Place pork loin in center of baking dish. Spread onion mixture around and atop pork loin. Pour chicken stock around pork. Cover. Bake at 350° for 80 minutes. Uncover. Move onion mixture off the top of the pork. Finish baking for approximately 20 more minutes or until pork reaches desired doneness.
2

Drizzle olive oil over pork loin. Season. Sprinkle some of the caraway seeds and paprika into the onion mixture.
3

Variations; Bell peppers, vinegar, celery, bacon, oregano, marjoram, parsley, sage, coriander seed, thyme, basil, spinach, zucchini, squash, scallions, potatoes, cardamom, lavender, lemon, turmeric, turnips, butternut squash, herbes de provence, rosemary, sweet potatoes, smoked paprika, worchestershire, H1,

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ChefDoogles @ChefDoogles

on January 17, 2016 18:10

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience