Pepper-coated pork loin on fruity sauerkraut

Ingredients for 2 servings:

• 2 shallots
• 2 tsp olive oil
• 20 g tomato paste
• 2 tsp maple syrup
• n. B. Caraway powder
• 2 pinches of sugar
• n. B. Salt
• 500 g sauerkraut, fresh, from the refrigerated section
• 250 ml vegetable stock
• 40 g cranberries, dried
• 250 g pork loin(s)
• 10 ml rapeseed oil
• 12 tsp peppercorns, various varieties, according to taste and stock
• some sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Preheat the oven to 150 degrees fan/convection oven. Dice the shallots and sauté in olive oil until translucent. Add the tomato paste and sauté briefly. Now add the maple syrup, caraway seeds, sugar, and salt; sauté thoroughly, then add the sauerkraut. Pour in the vegetable stock so that the cabbage is just covered and simmer for 20 minutes over medium heat. After 10 minutes, add the cranberries. If desired, add a little more vegetable broth or water. In the meantime, lightly roast the peppercorns (I used Sichuan peppercorns, pink peppercorns, cubeb pepper, and mixed peppercorns) in a pan over medium heat without fat, let cool slightly, and coarsely grind them with a little sugar. Lightly salt the pork loin, coat it in the peppercorns, pressing the peppercorns firmly into the pan, and then lightly sear it all over in the rapeseed oil. Place in a casserole dish and bake in the oven at 150°C for another 15-20 minutes. Divide the sauerkraut between two plates. Cut the sirloin into medallions and place on top of the cabbage. Serve with potato pancakes. Baguette also goes very well with the dish.