Northwest NEWS

October 5, 1998

Home & Garden

DINING IN: Oktoberfest

   Pork with Apples, Onions, & Spaetzle
   3 Tbsp. butter, divided
   1 medium onion, thinly sliced
   1 apple, unpeeled, cored, and cut into 1/4 inch slices
   2 tsp. chopped fresh thyme
   4 (about 1 lb. total) boneless pork cutlets
   2 tsp. Dijon mustard
   1/2 tsp. salt
   2 Tbsp. vegetable oil
   2 Tbsp. water
   Salt and ground pepper to taste
   1 pkg. (10.5 oz) spaetzle, prepared according to package directions and kept warm
   Heat 2 Tbsp. butter in large skillet over medium-high heat. Add onion and apple.
   Cook, stirring occasionally, for about 20 minutes, or until golden and tender; stir in thyme. Transfer to plate, keep warm. Spread mustard over one side of cutlets, sprinkle with salt.
   Heat vegetable oil in same skillet; add cutlets. Cook for 8 to 10 minutes on each side or until browned and no longer pink in center.
   Transfer to plate with apples and onion. Add remaining butter and water to skillet, deglaze pan by stirring and scraping up drippings with a wooden spoon.
   Return apple, onion and cutlets to pan, heat through. Season with salt and pepper. Serve over spaetzle.
   Serves 4.
   Pork Roast in Sauerkraut
   1 4-5 lb. well-trimmed pork roast, bone in
   2 32 oz. jars sauerkraut, drained
   1/3 c. brown sugar
   4 Tbsp. caraway seeds
   In a Dutch oven or under the broiler, brown the pork roast. In a bowl, combine sauerkraut, brown sugar and caraway seeds.
   Place pork in a crockpot. Add sauerkraut mixture. Cover and cook on high 1 hour, reduce heat to low and continue cooking 7 hours. Serves 6-8.
   4 pork filets
   2 onions, sliced
   3 Tbsp. flour
   Small can mushrooms
   1 c. beef broth, warmed
   Salt and pepper the filets, then turn in flour until well coated. Fry slowly in butter along with onion, and mushrooms.
   When done (about15 minutes each side), remove from pan and keep warm.
   Pour one cup warm water into the pan and loosen the juices. Then add bouillon and more flour if you want a thicker gravy; simmer for one minute.
   Place filets on serving platter and cover with gravy. Serve with noodles and tossed salad. Serves 4.
   Sausage-Stuffed Pork Loin
   4-5 lb. boneless pork loin, trimmed of any fat
   1 lb. smoked pork sausage, wrapped tightly in foil and frozen
   6 Tbsp. apricot jam
   2 Tbsp. Dijon-style mustard
   2 Tbsp. brown sugar
   2 Tbsp. soy sauce
   1 tsp. crushed red chiles
   Preheat oven to 350 degrees F. Insert long slicing knife into center of face of pork loin, piercing pork loin clear through center. Withdraw knife and insert knife again into face of pork loin, at an angle perpendicularly (creating an X in the face of pork loin).
   Unwrap frozen smoked sausage; holding pork loin in one hand and sausage in other, force sausage into the pork loin through the X cut in the face of the loin.
   If sausage is longer than loin and protrudes out of end of loin, trim off excess sausage and discard. Place sausage-stuffed loin on rack in shallow pan.
   Roast in 350 F. over for 45 minutes. Meanwhile, in smaller bowl stir together the remaining ingredients for glaze. After loin has roasted for 45 minutes, pour glaze over pork and continue to roast for 15-20 minutes more, brushing pork occasionally with glaze mixture from bottom of pan.
   Roast pork to an internal temperature of 155-160 degrees F. Remove pork roast from oven; let rest 10-15 minutes bofore slicing to serve. Serves 20