Ingredients:

2 pound center cut boneless pork loin

Dry Rub

1 can (15 ounces) whole beets, drained with juice reserved

1⁄2 cup dry white wine (or water)

2 cups drained sauerkraut

 

Dry Rub: Mix together 1 tablespoon each coarse salt, dry mustard and freshly ground pepper.

 

Directions:

Preheat oven to 350°F. Press Dry Rub onto surface of meat; roast in roasting pan for 40 minutes or until juices run clear (to 150oF). Transfer meat to a large platter and allow to rest 15 minutes before slicing.

 

Meanwhile, pour half of the beets into the roasting pan; add wine. Over medium heat, boil juices about 5 minutes, stirring to loosen meat pieces on pan bottom. Reserve 6 beets for garnish and puree the remaining beets in a blender; add juices from pan. Set aside.

 

Combine sauerkraut and remaining beet juice in saucepan and simmer until juice is absorbed. Place the 6 reserved beets on top of the kraut to warm.

 

Cut pork into 12 slices. Divide pureed beet and juice mixture among 6 plates. Top each “puddle” of sauce with 2 slices of pork. Divide kraut mixture among plates. Slice 6 beets and fan one on each plate. Serves 6

 

Calories 290; total fat 11g; saturated fat 4g; cholesterol 90 mg; sodium 1380mg; total carbohydrate 7g (dietary fiber 3g, sugars 3g); protein 34g