John Myers
Pumpkin and Pepper Sauerkraut with Ajvar & Smoked Pork Tenderloin
The perfect pumpkin and pepper sauerkraut with ajvar & smoked pork tenderloin recipe with a picture and simple step-by-step instructions.
- 1 Shallot
- 1 Clove of garlic
- 100 g Paprika
- 100 g Hokkaido pumpkin
- 150 g Sauerkraut drained fresh
- 300 ml Vegetable broth
- 2 tsp Ajvar
- 2 Bay leaves
- 4 Juniper berries
- 0,5 tsp Coriander seeds
- 3 Cloves
- 1 tsp Caraway seed
- 1 pinch Garlic pepper from my KB
- 0,5 tsp Paprika powder
- Marjoram fresh
- Telly cherry pepper
- 100 g Cream / sour cream 20% fat
- 2 tbsp Oil
- Crushed red pepper
- 200 g Smoked pork tenderloin
- Peel the shallot and garlic. Dice shallot and press garlic. Roughly chop the sauerkraut. Then it doesn’t pull that long strings while eating! 🙂 Clean, wash and roughly dice the paprika and pumpkin.
- Heat the oil in a saucepan and fry the onions, garlic, bell pepper and diced pumpkin. Then add sauerkraut and stir well! Deglaze with vegetable stock. Add all the spices and herbs with the ajvar and braise everything for about 15 minutes over low heat!
- Cut the pork fillet into slices and hide in the sauerkraut! 🙂 Now cook for another 10 minutes! Refine the sauerkraut with sour cream.
- Arrange everything on 2 plates. Sprinkle with caraway, pul beaver and marjoram and add a dollop of sour cream if necessary! Serve! Also go well with potatoes! 🙂
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