Another nod to the fantastic flavors of Germany! Taking the time to marinate the meat and cook it slowly pays off with each juicy bite.
- 4 lb boneless pork loin
- 1/2 cup Dijon mustard
- 1 medium onion, finely chopped
- 1/2 cup honey
- 3 cups beer
- 2 tbsp vegetable oil
- salt and freshly ground black pepper
- 1 large bag Sauerkraut, (or 2 tins depending on availability)
- 1 tbsp olive oil
- 1 onion, sliced
- 1 tart apple, peeled and sliced
- 1 tsp caraway seeds, crushed
- salt and pepper, to taste
- In a large saucepan, stir together the mustard, onion, honey, beer and vegetable oil. Bring marinade just to a boil, stirring, and remove from heat. Let cool to room temperature.
- Sprinkle pork loin with salt and pepper. Place meat in a large, resealable plastic bag or in a glass dish large enough to hold it. Pour in 1/2 of the marinade turning occasionally. Refrigerate at least 8 or up to 24 hours. Let stand at room temperature for 40 minutes before barbecuing.
- Set up the barbecue for rotisserie cooking, placing a drip pan below. Heat barbecue to about 400°F, and place the pork on the spit in the barbecue.*
- Reduce heat to MEDIUM LOW, about 375°F. Cook about 1 1/2 hours, until it is golden brown and the internal temperature reaches 155°F.
- Let rest, tented with foil on a platter about 20 minutes. Meanwhile, place the pan of prepared sauerkraut on the grill to heat through. Bring remaining marinade to a boil, and reduce slightly, about 5 minutes.
- To serve: Spoon sauerkraut around the pork, and pour the reduced marinade over top.
- Sauerkraut: Drain and rinse sauerkraut lightly. In a large sauté pan equipped with a lid, heat olive oil over medium low heat on the side burner or stovetop. Add onions, and cook until translucent, about 5 minutes. Add apple slices, and continue cooking until apples are slightly softened.
- Add sauerkraut, caraway seeds, salt and pepper. Cover with lid. Heat for 20 minutes, or until warmed through.
Recipe from Gathering Around The Grill Cookbook