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Community => Butchering, Cooking, Recipes => Topic started by: Kc_Kracker on January 23, 2013, 11:30:47 PM

Title: Sauerkraut Pork Loin
Post by: Kc_Kracker on January 23, 2013, 11:30:47 PM: 4 lb pork loin. slit down the middle. stuffed with my home made sauerkraut, tied, smothered in Maple BBQ sauce, surrounded by cabbage, onions, and taters, and baked.

100% amazing! :tup:
Title: Re: Sauerkraut Pork Loin
Post by: bearhunter99 on January 23, 2013, 11:53:34 PM: Baked at what temp and for how long. Looks delicious!!!!
Title: Re: Sauerkraut Pork Loin
Post by: Kc_Kracker on January 24, 2013, 12:01:04 AM: THATS WHERE IT GETS STICKY :bash:

pork loin recipe said 325, and 20 minutes per lb, that was WRONG! even cut open it was still 1.5-2 hrs at 375 :bash:

anyways, I ended up not having room for the onions, cabbage and taters so i split it & used 2 dishes and still needed more room (family of 7 lol) so i wished i had used a huge pan. used plenty of pepper, garlic and onion powder, and baked it. the last 45 minutes i smothered it in my BBq sauce mixed with maple syrup and was awesome, pork really soaks sauce up.

basicaly keep cutting it open, when you get no blood or pink meat and red juice flowing out its done. the more its cooked the more tender it gets, to a point.

* ignore the temp gauge, both my gauges said 180 internal and it was bloody * :dunno:
Title: Re: Sauerkraut Pork Loin
Post by: Kioti on January 24, 2013, 06:00:13 AM: Looks good...wonder how that would of turned out in the smoker.
Title: Re: Sauerkraut Pork Loin
Post by: Kc_Kracker on January 24, 2013, 08:38:41 AM: i know :drool:
Title: Re: Sauerkraut Pork Loin
Post by: deadwoodbuck on January 24, 2013, 10:36:32 AM: i like the idea of stuffing the pork with sauerkraut...don't get much better...love that stuff
Title: Re: Sauerkraut Pork Loin
Post by: Kc_Kracker on January 24, 2013, 11:33:55 AM: in all honesty it was a real gamble, I had no idea how it was gonna come out but sometimes you gotta take a huge chance for a huge win and this really was a homer :tup:
Title: Re: Sauerkraut Pork Loin
Post by: NRA4LIFE on January 25, 2013, 10:27:49 AM: Yum. Pork and sauerkraut were made for each other. I love baking cheaper cuts of pork with the kraut. Spare ribs, cheap pork chops, even neck bones. It's all delicious.
Title: Re: Sauerkraut Pork Loin
Post by: Kc_Kracker on January 25, 2013, 04:58:14 PM: no kiddin, it was so good!
Title: Sauerkraut Pork Loin
Post by: KopperBuck on January 25, 2013, 05:01:48 PM: Been wanting to start making my own kraut. What's it take?
Title: Re: Sauerkraut Pork Loin
Post by: Kc_Kracker on January 25, 2013, 05:08:49 PM: go to page 2 or 3 i did a writeup on making it, its easy and cheap. cost is about $10 for 20 pints :tup: if you nee dhelp PM me. it takes about 6-10 depending on how thin you slice it