Valentine Warner’S Pork Loin With Bramley Sauerkraut

• 1 9/16 pounds pork loin divided in 2
• 1 teaspoon caraway seeds
• 2 1/8 tablespoons butter
• 3 1/2 ounces bacon lardons smoked, or pancetta
• 1/2 teaspoon sea salt flaked
• 1 onion large, peeled halved and very finely sliced
• 1 teaspoon fresh thyme leaves finely chopped
• 4 medium carrots peeled and finely diced
• 1/2 cup white wine Riesling preferable
• 3 1/2 cups sauerkraut from jar, drained
• 1 apple large Bramley, or 2 small ones, peeled cored and coarsely grated
• 5/8 cup single cream optional
• salt
• dijon mustard

1. Over a medium heat toast the caraway seeds in a large heavy casserole dish until fragrant
2. Melt the butter with the seeds
3. Add the lardons to the pan and gently fry until browned then add the onions, carrots and thyme and continue to cook until all are soft and the onions and carrots are just beginning to colour (about 10-15 minutes).
4. If using the wine add now and then totally evaporate it.
5. Add the sauerkraut and grate in the apple, stir all together well.
6. Add a good grind of black pepper and cook gently, stirring often, for 15 minutes or so. Stir in the cream if using. Season with salt.
7. While the sauerkraut cooks put a pan over a medium heat and add a little sunflower oil.
8. Season the pork generously with salt and pepper. Put the pork in the pan. It should sizzle immediately if the heat is right. Adjust the heat if needs be so as not to burn the oil or meat.
9. Fry the loin for four to five minutes on each side or until desired. You want to achieve a deep rich golden brown colouring on the outside of the meat, then rest for 5 minutes.
10. Slice the pork and serve on top of the sauerkraut. Plenty of Dijon mustard is the perfect condiment for this dish.

pork loin, caraway seeds, butter, bacon, salt, onion, thyme, carrots, white wine, apple, cream optional, salt, mustard

Taken from www.yummly.com/recipe/Valentine-Warners-Pork-Loin-With-Bramley-Sauerkraut-1549455 (may not work)