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. ---------------------------------------------------------------------------
Nutrition
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