Kassler with Sauerkraut and Mustard Sauce

Ingredients

• 4 Kassler pork loins (about 200g each) (4 Kassler pork loins (about 7 oz each)) 4 Kassler pork loins (about 200g each) (4 Kassler pork loins (about 7 oz each))
• 500g sauerkraut (2 cups sauerkraut) 500g sauerkraut (2 cups sauerkraut)
• 2 tablespoons vegetable oil (2 tablespoons vegetable oil) 2 tablespoons vegetable oil (2 tablespoons vegetable oil)
• 1 onion, thinly sliced (1 onion, thinly sliced) 1 onion, thinly sliced (1 onion, thinly sliced)
• 2 cloves garlic, minced (2 cloves garlic, minced) 2 cloves garlic, minced (2 cloves garlic, minced)
• 1 cup chicken broth (240ml chicken broth) 1 cup chicken broth (240ml chicken broth)
• 1 cup heavy cream (240ml heavy cream) 1 cup heavy cream (240ml heavy cream)
• 2 tablespoons Dijon mustard (2 tablespoons Dijon mustard) 2 tablespoons Dijon mustard (2 tablespoons Dijon mustard)
• Salt and pepper, to taste (Salt and pepper, to taste) Salt and pepper, to taste (Salt and pepper, to taste)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 15g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 32g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the Kassler pork loins and cook until browned on both sides, about 3-4 minutes per side. Remove the pork from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
4. 4.
   Add the sauerkraut to the skillet and stir to combine with the onion and garlic. Cook for an additional 2 minutes.
5. 5.
   Pour in the chicken broth and bring to a simmer. Return the Kassler pork loins to the skillet, nestling them into the sauerkraut mixture.
6. 6.
   Transfer the skillet to the preheated oven and bake for 20 minutes, or until the pork is cooked through.
7. 7.
   Meanwhile, in a small saucepan, combine the heavy cream and Dijon mustard. Heat over low heat until warmed through, stirring occasionally.
8. 8.
   Remove the skillet from the oven and let it rest for a few minutes. Season with salt and pepper to taste.
9. 9.
   Serve the Kassler pork loins on a bed of sauerkraut, drizzled with the creamy mustard sauce.

Treat your ingredients with care...

• Sauerkraut — Rinse the sauerkraut under cold water before using to reduce its sourness.
• Kassler pork loins — If you prefer a milder smoky flavor, you can soak the pork loins in water for 30 minutes before cooking.

Tips & Tricks

• For a smokier flavor, you can use smoked paprika in the sauce.
• If you prefer a thicker sauce, you can add a cornstarch slurry to the mustard sauce and cook until thickened.
• Serve the Kassler with a side of boiled potatoes or crusty bread to soak up the delicious sauce.
• Leftover Kassler can be sliced and used in sandwiches or salads.
• If you can't find Kassler pork loins, you can substitute with smoked pork chops.

Serving advice

Serve the Kassler with sauerkraut and mustard sauce on a warm plate. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the Kassler pork loins on top of a bed of sauerkraut, with the creamy mustard sauce drizzled over them. Place a sprig of fresh parsley on top for an elegant touch.