Aurora Catering's

Roasted Pork Loin Medallions (Chops) with Onions and Sauerkraut
Yield 20 - 24 Dinner Servings

Ingredients
1   8-10 LB  BONELESS PORK LOIN

1   TBSP GROUND WHITE PEPPER

1   TBSP COARSELY GROUND BLACK PEPPER

2   TSP RED PEPPER FLAKES

1/4  LB LARD (YES..... LARD) (or BACON GREASE see Chef's Notes:)

1    12 oz BOTTLE DARK BEER

5    LARGE ONIONS  (Sliced into 1/4in thick rings)

3    WHOLE PODS FRESH GARLIC (Peeled, Crushed and Chopped)

2    32oz - JARS SAUERKRAUT  (Clausen Preferred) 

2   TBSP BROWN SUGAR

8   OZ  PITTED DATES

6   OZ DRIED CRAISINS (Cranberries that are dried like raisins)

Method
The pork loins usually have a silver skin around the loin.  For this recipe you do not have to remove it, YEA!!  But you should trim any excess fat and add it to the Dutch oven when called for.   Once removed, then cut the loin into medallions about 1/2 inch thick.  Reserve in a stainless steel bowl and add the peppers, toss and allow to sit for a half an hour.

Choose a large (2-1/2 gallon Dutch oven or a similar sized brazier) over high heat add the lard and any fat that was cut off of the loin.  Bring the grease to just below smoking temperature.   Place enough pork as to coat the bottom of the pan, (See Top Picture Above), brown the medallions on both sides, don't move them around, allow them to sear.  This will seal the juices inside the meat.  Remove the medallions as they are browned (DO NOT OVER COOK, BUT BROWN, SEE Pic on Left).  Continue to cook the remaining medallions, reserve warm.

Reduce heat to medium, deglaze the pan with beer, add onions and garlic, cover and allow to simmer for 15 minutes. The onion rings should be brown on the edges but NOT burnt.

Add sauerkraut, mix in carefully and fold in seared pork medallions. Place in a 300F oven for 1-1/2 hours.  The sauerkraut will lightly brown.  After roasting, remove the Dutch oven, and gently fold in brown sugar, dates and craisins.  Add in 1/4 cup of beer if the bottom of the Dutch oven is dry.  Replace in oven and roast for an additional 15 minutes. 

Plate Presentation
WOW, there are many!!  BUT I think that the best is to serve the above in a 2in hotel pan, along side Creamy Grits or Mom's Parsley Potatoes.  The pic below has MY serving with a shot of Old Crow and a wedge of King Cake...(better than grits and potatoes!!)

Chef's Notes:

My mother (with 3 boys) and French grandmother cooked bacon almost everyday!  They both saved the grease for cooking in other dishes later.  This is a lost art.  Bacon grease is high in calories (YES) and saturated fats (which in IMHO saturated fats are overly dramatized).  BUT as a Chef, the flavor that bacon adds is indescribable and FANTASTIC... and anything is moderation should be enjoyed!

This recipe is very influenced by the Alsace/Loraine/German region of France, so it is NOT highly seasoned as would a Cajun/Creole recipe would call.  Let the flavors of the pork/cabbage/beer rule!!!  It is one of my most favorite winter catering dishes.

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Contact us for further details....ChefEmile@CustomCatering.net

Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504)-329-1344
Copyright © 1995-2017 [Aurora Catering, Inc]. All rights reserved.
Revised: January 09, 2017

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