Roasted Pork with Sauerkraut & Rice

Name: Roasted Pork with Sauerkraut & Rice (Svinsko Pecheno So Kisela Zelka I Oriz)
Yield: Serves 4 to 6
Cuisine: Macedonian
Ingredients: ½ teaspoon freshly ground black pepper; 1 cup (180 g) long-grain white rice, rinsed and drained; 3 cups (420 g) sauerkraut, rinsed and drained; 3½ cups (830 ml) boiling water; ½ teaspoon finely chopped dill; Kosher salt; 1 tablespoon unsalted butter; 5 strips of smoked bacon, diced; 2 lb (900 g) pork tenderloin; 1 teaspoon paprika; ½ medium yellow onion, diced

Svinsko Pecheno So Kisela Zelka I Oriz

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

My grandfather made his own sauerkraut that tasted amazing, but I also love a good quality store-bought sauerkraut. This dish looks really sophisticated, but it is quite easy to make. Sometimes I make it with bone-in pork chops instead of pork tenderloin.

Ingredients

1 tablespoon unsalted butter
2 lb (900 g) pork tenderloin

Europe
Macedonia
Main course
Gluten-free

Method

Preheat the oven to 375°F (190°C). In a large Dutch oven, melt the butter over high heat. Sprinkle the pork with ½ teaspoon of kosher salt and sear for 4 to 5 minutes on each side until golden brown. Remove and set aside.

Reduce the heat to medium. Add the bacon and cook for 3