Choucroute Garni

Name: Choucroute Garni
Ingredients: 5 cups sliced Braeburn apple; 6 whole black peppercorns; 6 juniper berries, lightly crushed; 2 bacon slices, chopped; 1 (32-ounce) jar sauerkraut, rinsed and drained; 1 (14-ounce) package smoked turkey sausage, cut into 8 equal pieces; 1 (12-ounce) bottle dark beer; 1 pound pork tenderloin, trimmed; Cooking spray; 1/4 teaspoon salt; 1/4 teaspoon black pepper

11 ingredients

3 steps

Ingredients

5 cups sliced Braeburn apple
6 whole black peppercorns
6 juniper berries, lightly crushed
2 bacon slices, chopped
1 (32-ounce) jar sauerkraut, rinsed and drained
1 (14-ounce) package smoked turkey sausage, cut into 8 equal pieces
1 (12-ounce) bottle dark beer
1 pound pork tenderloin, trimmed
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

1

Combine first 7 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat, and keep warm.
2

While sauerkraut mixture is cooking, cut pork crosswise into 8 equal slices. Place each slice between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness using a meat mallet or rolling pin. Lightly coat both sides of pork slices with cooking spray, and sprinkle both sides of pork with salt and pepper.
3

Heat a large nonstick skillet over medium-high heat. Add half of pork slices; saute 2 minutes on each side or until pork loses its pink color. Remove from heat, and keep warm. Repeat procedure with remaining pork slices. Serve pork with sauerkraut mixture.