Bavarian Pork Loin

I'm not sure that there is a way to make sauerkraut that I wouldn't like it. As a child I liked the flavor but not the texture. As an adult I just like it. Add it to pork and I'm in heaven.

Last night I was perusing a cookbook my sister had given me in 2006 that the elementary teachers at my hometown school had compiled. I will admit it was fun to read some of the recipes and seeing which teacher added it. Some I am going to try just because the teacher was one of my favorites.

I came across a recipe for Bavarian pork chops and decided to tweak it a little and use a pork loin instead.

4 pound pork loin
2 cans Bavarian sauerkraut, undrained
1 Granny Smith apple, chopped
1 cup chopped onion
1 cup chopped carrot
1/3 cup barley
1 can (from empty sauerkraut) water

Rinse the pork loin and place fat side up in a large baking dish. (I'm using a 9x13 glass pan.)

Chop up your apple.
Place in large mixing bowl. Note that if you have to walk away at this point to find where you left your camera your apples will start turning brown. (Like some of mine did.)

Chop up your onion and add it.
From the onion I chopped for dinner the other night. (Taco Salad)
Chop up the carrots and toss them in the bowl.
Toss in the barley.
Add sauerkraut and water.
Mix it up.
Spoon over pork loin.
Cover with foil. Place in oven at 350F for 1 1/2 to 2 hours. (20 minutes per pound.) An internal temperature of 140F if you have a meat thermometer. You don't want to overcook pork or it will become too dry.

Tonight we are going to have spaetzle (noodle) and brotchen (roll) with the meat and vegetables. Oh yes, apple cobbler for dessert.

NOTE: About half way through the cooking time I moved the mixture off to the sides. The barley that was mixed in was not cooking. (I was worried about this.) If you try this I suggest tossing the barley into the bottom of the pan and covering with the sauerkraut mixture. The barley takes 50 minutes to cook but needs liquid.

 The smells that fill the house while this is baking are mouth watering.