Did you see how I did that word play? Sweet and Sauer? Get it? Oh boy, I think these pain meds are making me even more redonkulous, which is hard to do.
Anyway, like many of my now-famous dishes, this dish started in my mother’s kitchen, a bunch of things thrown together that just happened to work with a German flare. I used the crockpot for this because I think it makes the pork fall-apart tender and delicious but you could also use a dutch oven on the stovetop and then transfer to oven. If you have to use a saucepan or a soup pot, once you add the pork, I recommend transferring to an oven-safe dish and baking covered on low heat (250 or so) to keep the pork tender.
I rinse the sauerkraut under cold water in a strainer to remove the extra bite while still keeping the tangy cabbage flavor. I also used a gluten-free beer called New Grist (for my local friends, the HyVee liquor store on W. Kimberly sells a great variety of GF beers) in this recipe because I love the flavor beer brings to the kraut but you could sub out any liquid: beer, juice, ginger ale.
Sweet and Sauer Pork Medallions with ApplesGluten-free, Grain-free, Sugar-Free, Dairy-Free
What you need:
- 3-4 lb pork loin, sliced into medallions
- 2 tbsp fat (we used bacon drippings that we save in a jar in the fridge but you could use butter or oil)
- 2 packages fresh sauerkraut, rinsed
- 1 bottle gluten-free beer
- 3 cups unsweetened applesauce
- 1 large apple, peeled and diced
- 1 tbsp caraway seeds
- 1 tsp. onion powder
- 1 tbsp honey (optional)
What you do:
- In a large saucepan or crockpot, add the rinsed sauerkraut, beer, apples, applesauce, honey, onion powder, and caraway seeds and set on low.
- You want this to cook on its own for a while if you have the time, at least an hour. It lets the flavors meld and mix.
- In a large frying pan on medium-high, melt your fat of choice and add the pork medallions. Cook 3 minutes on each side until a golden brown. We’re not cooking them, just browning, so don’t worry about them being cooked through.
- When all your medallions are seared, place them in with the sauerkraut mixture and set on low for another 2 hours. Make sure you nestle them in and around the kraut so they stay moist.
- If you’re using the oven, cover and cook on low (275) for at least 60-90 minutes.
- Use a slotted spoon to gently serve. The pork will be so tender it will fall apart easily and the slotted spoon will let the extra fluid drain away.