Roast Pork Loin & Kraut on your Brinkmann Grill

Thursday, May 20, 2010 @ 01:05 PM

OK gang….This one of my all time summer/tailgating favorites!

This recipe can be modified depending on how many people you are planning on serving.(This version serves about 4 hungry tailgaters)

1   2 1\2 lb boneless pork loin



salt free pork seasoning(I prefer McCormick’s (TM) Grill Mates(TM) Pork Rub

2 c water

2 medium onions,peeled and sliced

1  1 lb package (or more) of sauerkraut(bags only!!!  NO CANS)

1-2  Granny Smith Apples cored, peeled, & chopped(Save this step to the end. You don’t want brown apple)

Another 1\4 c water

Take pork loin & season with salt,pepper & pork rub.

Heat a cast iron skillet and brown the meat. Start fat side down & cook until the fat is starting to crisp, then brown rest of the loin.Remove pork loin from the skillet & place in a foil pan with sliced onions & 2 cups water. Cover foil pan with aluminum foil.(I like to also put the pan on a cookie sheet or double up the foil pans.)

Pre-heat your Brinkmann Grill or your Cajun Grill to 350 degrees. Place the pan on the lower grilling surface.Bake (or roast) with the cover closed for about 1 hour. Center should be 160 degrees.

Get your cast iron skillet going again about a  15 mins before the pork should be done.Use your side burner or wait til the pork is done & remove it but keep it covered until your kraut is ready.

Add the 1\4 water,apples & kraut & cook for about 20 mins, stirring every 5 mins.Meanwhile, take the pork out and let it rest about 10-15 mins. Take the onion & pork juices and add it right to your sauerkraut & apple mixture. (If your cast iron skillet is too small, just pour everything into the foil pan & heat it that way…you can use the foil pan as your serving platter.) Slice up the pork loin & place it right on top of your kraut mixture.

For a nice side dish, I like to bake some halved potatoes on the top cooking surface while the pork cooks.


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