Sauerkraut with Pork Loin

O Chucrute em conserva da Schweizer é totalmente natural! Conservado em água e sal marinho, é proveniente de agricultura biodinâmica, regida pelas estritas regras de Demeter.

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Preparation Method

  1. Season the pork loin with salt and pepper and set aside.
  2. Heat a pan with oil and margarine. Add the sirloin and cook until golden on both sides.
  3. Add the crushed garlic with the skin, thyme, and olive oil. Spread the loin with the mustard and drizzle with the wine.
  4. Cover the pan and bake in the oven, previously heated to 180º C, for 45 minutes, turning occasionally.
  5. Prepare the sauerkraut: open the jar and drain the liquid.
  6. Peel the onion and garlic, chop everything finely, place in a saucepan with the margarine and bacon, and heat until the onion is soft.
  7. Add the peeled and diced apple and mix. Add the sauerkraut and meat broth. Cover and let cook on low heat for 15 minutes.
  8. Make sure the sauerkraut has enough sauce so it doesn’t burn.
  9. Rectify the salt, add a pinch of freshly ground black pepper and serve with the sirloin.

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