Delicious German-inspired Kassler perfect for family dinners

Juicy, tender, and aromatic, I prepare pork loin according to a recipe from my neighbor, who enjoyed this delicacy in Germany. There, you can eat Kassler, which is pork prepared similarly to our ham. This recipe is worth recommending.

Kassler originates from German cuisine and is simply pickled and lightly smoked pork that can be baked, boiled, or fried. The most commonly used cuts are pork necks and loins, although ribs, shoulders, and bellies can also be used.

Kassler, which is smoked and pickled pork, forms the basis of many exquisite dishes. The most popular dish features sauerkraut and a bit of wine. My neighbor brought this exceptional recipe from a trip to Germany, and I have been preparing pork loin this way ever since.

An essential element in preparing Kassler is avoiding scalding the meat before baking. This helps the meat retain its juiciness and prevent dryness. The pickled and smoked meat ensures a unique taste and aroma. A key ingredient is sauerkraut, preferably homemade, which not only enhances the dish's flavor but is also healthier than store-bought alternatives. Another significant addition is a bit of wine or cider.

Ingredients:

• 1.3 lbs smoked pork (for example, loin)
• 1.8 lbs sauerkraut
• 1 sour apple
• 4 fl oz wine or cider
• 3 bay leaves
• baking sleeve or bags

Mustard sauce:

• 2 tablespoons butter
• 1 tablespoon flour
• 2 cups broth
• 3-4 tablespoons mustard
• 1/2 small onion
• 1 grated garlic clove
• pepper and salt to taste

Preparation:

1. Chop the sauerkraut, and rinse it if it's too sour.
2. Wash the apple and cut it into larger cubes.
3. Place the sauerkraut in the baking bag, then add the bay leaves and chopped apple. Finally, add the pork loin and pour the wine over everything.
4. Seal the baking sleeve and make a few punctures in it.
5. Place the baking sleeve in a heat-resistant dish. Bake for 45-60 minutes at 392°F.
6. After this, remove the dish from the oven, cut open the baking sleeve, and take out the Kassler.
7. Slice the meat and arrange it on a platter with the sauerkraut.
8. To prepare the mustard sauce, heat the broth and melt the butter in a pan. Add the flour to the butter and mix quickly. When the ingredients combine well, add the broth and cook on low heat, stirring continuously. When the sauce is thick enough, add mustard, finely chopped onion, salt, pepper, and grated garlic.
9. Pour the sauce over the Kassler and serve with potatoes.