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

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

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