Rubbed Pork Loin with Apricot Glaze and Sauerkraut

Rubbed Pork Loin with Apricot Glaze and Sauerkraut
Photo by Randy Mayor

Ingredients

  • 2 teaspoons sugar
  • 1 teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • ¾ teaspoon salt
  • ½ cup water
  • 1 teaspoon olive oil
  • 2 teaspoons sugar
  • + 17 more ingredients
    • 1 teaspoon garlic powder
    • 1 teaspoon garlic powder
    • 1 cup sliced onion
    • ½ cup apricot preserves, divided
    • 1 cup sliced onion
    • Cooking spray
    • 1 (2-pound) boneless pork loin, trimmed
    • 1 teaspoon ground cumin
    • 1 (2-pound) boneless pork loin, trimmed
    • Cooking spray
    • ¼ teaspoon freshly ground black pepper
    • ¾ teaspoon salt
    • 2 cups sauerkraut, drained
    • 2 cups sauerkraut, drained
    • ½ cup apricot preserves, divided
    • 1 teaspoon olive oil
    • ½ cup water

1. Preheat oven to 425°. 2. Combine garlic powder, cumin, salt, and black pepper in a small bowl; rub spice mixture evenly over pork. Heat olive oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 5 minutes, browning on all sides. Transfer pork to an 11 x 7-inch baking di...

View full recipe at My Recipes

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