Elijah Mclean'S American Cut

• For pork
• 3 cups hot water
• 1 tablespoon salt
• 1 tablespoon peppercorn
• 1 tablespoon whole cloves
• 1 bay leaf
• 2 tablespoons brown sugar
• 1 tablespoon chopped garlic
• 1 tablespoon fresh thyme leave
• 1 (4 lb) canadian-style pork loin, cleaned and trimmed (see tester's note)
• For apple kraut
• 1 lb fresh sauerkraut (refrigerated in plastic bags in supermarkets)
• 1 (15 1/2 ounce) can applesauce
• 1 tablespoon caraway seed
• 1/4 cup diced red onion
• 1 tablespoon granulated sugar
• 1 tablespoon red wine vinegar

1. To prepare pork: Combine hot water, salt, peppercorns, cloves, bay leaf, sugar, garlic and thyme in a resealable plastic bag; mix thoroughly. Slice pork into 1-inch thick medallions; place in bag with marinade. Seal bag; refrigerate for 24 to 48 hours (longer is better).
2. To prepare kraut: Combine sauerkraut, applesauce, caraway seeds, onion, sugar and vinegar in glass, nonstick or ceramic saucepan.
3. Bring to a boil, lower heat and simmer for 30 minutes. (Do not overcook or kraut will become too dry.) Refrigerate for 24 hours.
4. For final preparation: Drain pork; discard marinade. Charbroil pork over medium heat to desired doneness (internal temperature at least 160 degrees). Cook kraut over medium heat until heated through. For each serving, make a bed of apple kraut on plate; place 2 grilled pork medallions on top.
5. Testers' note: If Canadian-style pork loin is not available, buy whole pork loin and use the center section only.

pork, water, salt, peppercorn, whole cloves, bay leaf, brown sugar, garlic, thyme, canadianstyle pork loin, apple kraut, fresh sauerkraut, applesauce, caraway seed, red onion, sugar, red wine vinegar

Taken from www.food.com/recipe/elijah-mcleans-american-cut-139410 (may not work)