6 Servings
1 tablespoon margarine
1/2 cup chopped onions
2 cups cold water
2
pounds sauerkraut, drained, rinsed and squeezed dry
1 potato, grated
5 whole
juniper berries
6 peppercorns
2 bay leaves
1/4 teaspoon caraway seeds
1
whole allspice
vegetable oil spray
18 ounces pork loin, 6 pieces
1 tablespoon
sugar
Preheat oven to 325F. Place margarine in a large skillet over medium-high
heat. Add onions and brown lightly. Add sugar, water and sauerkraut. Toss with a
fork until well separated. Add grated potato. Stir to mix well. When heated, remove
from stove and set aside. Place juniper berries, peppercorns, bay leaves, caraway
seeds and allspice in a cheesecloth or garni bag. Put sauerkraut mixture in an 11x-17-inch
casserole. Burrow hole in sauerkraut and bury garni bag. Away from flames, lightly
spray skillet with vegetable oil again. Add meat and brown on all sides, then add
to sauerkraut. Cover and bake casserole 1 to 1 1/2 hours. Remove cover and bake an
additional 30 minutes to allow meat to brown.
Amount Per Serving
Calories 248 Calories from Fat 88
Percent Total Calories
From:
Fat 35% Protein 34% Carb. 31%
Nutrient Amount per Serving Value
Total Fat 10 g 15%
Saturated Fat 3 g 14%
Cholesterol 53 mg 18%
Sodium 1059 mg 44%
Total Carbohydrate 19 g 6%
Dietary Fiber 2 g 9%
Sugars 0 g
Protein 21 g
Vitamin A 3% Vitamin C 48% Calcium 0% Iron 22%
