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Rubbed Pork Loin with Apricot Glaze and Sauerkraut

recipe 20 min
Total 224 Kcal 22 g protein 14 g carbs 9 g fat

Ingredients for serving

  • 0.5 g Ground cumin 0.03 x tbsp (0.5 oz)
  • 0.4 g Spices, garlic powder 0.13 x tsp (0.1 oz)
  • 14.4 g Onions, raw 0.13 x cup, sliced (4 oz)
  • 0 g Salt, table 0.13 x dash (0 oz)
  • 0 g Spices, pepper, black 0.13 x dash (0 oz)
  • 14.2 g Trappist Apricot Preserve 0.5 x ounce (oz)
  • 35.5 g Sauerkraut, canned, low sodium 0.25 x cup (5 oz)
  • 0 g Oil, PAM cooking spray, original 0.13 x spray , about 1/3 second (1 NLEA serving) (0 oz)
  • 25 g Water 0.13 x serving (7 oz)
  • 1 g Sugars, granulated 0.25 x tsp (0.1 oz)
  • 0.5 g Oil, olive, salad or cooking 0.13 x tsp (0.1 oz)
  • 113.6 g HORMEL ALWAYS TENDER, Boneless .. 4 x ounce (oz)

Instructions

  • Set the oven temperature to 425 degrees Fahrenheit / 210 degrees Celsius.
  • In a small bowl, mix salt, black pepper, cumin and garlic powder. Rub this mixture evenly over pork.
  • Heat a little olive oil in a pan over medium heat. Now add pork and cook evenly on all sides until it becomes brown.
  • Place the pork on a baking tray that is lightly coated with cooking spray. Now add sugar and onion and saute until onion is lightly browned.
  • Add sauerkraut and saute for a minute. Arrange sauerkraut mixture around pork in the baking tray and brush pork using apricot preserves. Now pour ½ cup water over sauerkraut mixture.
  • Bake the mixture at the set temperature for about 15 minutes. Brush pork with little apricot preserves and bake again for a few more minutes. Once the pork is sufficiently cooked, remove it and keep it aside to cool down. Slice pork and serve with onion mixture.

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