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Bob's Pork and Sauerkraut

1 center-cut pork loin, plus any bone and trimmings, see note
1 head garlic (8 to 12 cloves), cut into spear-like slivers
1 ounce fresh ginger root, peeled
1 cup granulated sugar
2 large sprigs of fresh rosemary, stemmed and coarsely chopped
Salt and freshly ground pepper to taste
5 pounds fresh sauerkraut
1/2 cup brown sugar (optional)
2 large onions, peeled and quartered
Bay leaves
8 slices bacon

Note: A center-cut pork loin consists of 8 rib chops, a loin and small tenderloin. Ask the butcher to split the loin in two pieces, and remove chine bone. It is important the chine bone be removed. Ask butcher to reserve all bones.

Preheat oven to 450 degrees.

Insert garlic spears throughout the pork loin making a slit through the meat with a sharp knife.

Lay extra bones in a large roasting pan to improvise a rack.

Place ginger in food processor. Pulse until chopped. Add rosemary, then, with the motor running, add 1 cup granulated sugar in a steady stream to make a paste. Season liberally with salt and pepper. Divide paste, spread over 2 pieces of pork and place in roasting pan.

Wrap onion quarters with bacon, first placing bay leaf on flat side. Secure each quarter with 3 to 4 cloves. Add onion quarters to pot. Brown pork in preheated 450-degree oven for 30 minutes.

While pork is browning, drain sauerkraut in a colander. Rinse or don't rinse sauerkraut, according to taste. After 30 minutes. remove pork from oven and spread sauerkraut around pork and if desired, sprinkle pork with optional brown sugar to taste. Return pork to oven and continue cooking at 450 degrees for 30 minutes. Lower heat to 300 degrees, tent pork with foil and roast an additional hour. Makes 16 servings.

New Year's Day Menu 2000 with Sendall and Citron

Monday, December 27, 1999

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