Beer-Braised Pork & Apples w/Quick "Kraut"

Chef Cutie Patootie.


Once again, I'd like to share a small portion of the beautiful view I have from my seat at our dining table (the other side of my beautiful view ~ my honey ~ didn't fit in the shot with the FOOD!, and when it's light out, I can see out the window across our 20-mile view of mountains and valleys and forests and farmlands!!).



This dinner is SOOOOO delicious. Sam ordered something along these lines at The Autumn Cafe from their special Oktoberfest menu. I came home and googled exactly what he had (because *this* is the kind of olde world food he loves to make) and found a recipe with the same ingredients. Sam's tasted as good and even BETTER than what he had at the restaurant. And he didn't want any help along the way...he made it ALL himself...every single step.

Recipe is below the gorgeous photos...

I love the way the blue night sky is making the snow out the window look all blue...

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This is the OHMYGODSODELICIOUS Quick "Kraut". We plan to make this regularly. SO easy and SO delicious and not as *sour* as sauerkraut.

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The beer-braise liquid and the apples (and bacon!)...

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Here's how I built this meal:

Start with Sam's yummy mashed potatoes...




...added the quick "kraut" on top...





...then a slice of the gorgeous pork...





...and finally, the braising liquid and the apples...




Just too too delicious...




Need I say more??...


EnJoy!!

Beer-Braised Pork & Apples with Quick "Kraut"

1 - 1 1/4 lbs pork tenderloin (we used loin, not tenderloin)
2 strips bacon, cut into 1/2-inch pieces
1/2 cup onion, chopped
3 cloves garlic, sliced
2 Granny Smith apples, peeled and cut into chunks
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons brown sugar
1/2 cup lager beer
1 teaspoon Dijon-style mustard

For the cabbage ~
1 small head of cabbage, finely shredded (about 6 cups)
1/4 cup apple cider vinegar
2 tablespoons sugar
1 tablepoon butter
Kosher salt & freshly ground black pepper

Fry the bacon until crisp in a large pan over med-high heat. Remove and drain on paper towels, leaving a bit of fat in the pan.

Add the onion and garlic and cook until the onion is soft and translucent, about 2 minutes. Add the apples, salt, pepper and brown sugar and combine well. Cook for an additional 2 minutes, or until the apples develop a little golden color.

Combine the beer w/the dijon-style mustard and add to the pan along with the cooked bacon. Clear some space in the center and add the pork. Reduce the heat to medium, cover and braise for 12 - 15 minutes, turning every 4 - 5 minutes. Note: since we used a 2.5# loin, not a tenderloin, we braised ours for about an hour and did not turn it ever 4 - 5 minutes. NOT turning it created a rich, gorgeous brown crust on the pork, and we just cooked the pork until it reached an internal temperature of 145 F.

While the pork cooks, combine the apple cider vinegar, sugar and butter in another pan over medium heat. Stir until the sugar dissolves, then add the cabbage. Cover and cook, stirring occasionally, until the cabbage is tender and golden about 10 minutes.

Allow the pork to rest 5 minutes before carving once it reaches an internal temp of 145 F. Serve with the cabbage and the beer/apple braising liquid on the side. Mashed potatoes are PERFECT for this dish.

EnJOY.