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Rubbed Pork Loin with Apricot Glaze and Sauerkraut

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Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (2 pound) boneless pork loin, trimmed
  • 1 teaspoon olive oil
  • Cooking spray
  • 1 cup sliced onion
  • 2 teaspoon sugar
  • 2 cups sauerkraut, drained
  • 1/2 cups apricot preserves, divided
  • 1/2 cup water

Details

Servings 8

Preparation

Step 1

Preheat over to 425.

Combine first 4 ingredients in a small bowl; rub spice mixture evenly over pork. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 5 minutes, browning on all sides. Transfer pork to an 11 * 7 inch baking dish coated with cooking spray; set aside. Add onion and sugar to pan; saute 3 minutes or until onion is lightly browned. Add sauerkraut to pan; saute 1 minute. Arrange sauerkraut mixture around pork in baking dish. Brush pork with one third of a apricot preserves. Pour 1/2 cup water over sauerkraut mixture.

Bake at 425 for 15 minutes. Brush pork with one-third of apricot preserves; bake for 10 minutes. Brush pork with remaining apricot preserves; bake an additional 10 minutes or until a thermometer inserted in center of pork registers 155 (slightly pink). Remove baking dish from oven; let the pork stand 10 minutes before slicing. Serve with sauerkraut mixture.

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