Persimmon-Glazed Pork Loin with Juniper-Spiced Sauerkraut & Rye Berry Gratin

Name: Persimmon-Glazed Pork Loin with Juniper-Spiced Sauerkraut & Rye Berry Gratin
Total time: PT2HOURS
Ingredients: 3 pounds Pork loin roast, boneless; 2 teaspoons Ground ginger; 1 teaspoon Granulated sugar; 1 teaspoon Ground star anise; 1/2 teaspoon Red pepper flakes; 1/4 cup Soy sauce, low sodium; 1/4 cup Rice vinegar; 1/2 cup Persimmon puree (about 2-3 ripe persimmons); 2 tablespoons Sesame oil; 1 Scallion, thinly sliced, for garnish; 2 tablespoons Grapeseed oil; 1 Yellow onion, thinly sliced; 1 pound Sauerkraut, drained and rinsed; 2 tablespoons Juniper berries, lightly crushed; 1 Bay leaf; 1/4 cup Dry white wine; 1/4 cup Chicken broth, low sodium; 1 cup Rye berries; 3 cups Vegetable broth, low sodium; 1/4 cup All-purpose flour; 2 cups Whole milk; 1/2 teaspoon Ground mace; 1 cup Gruyere cheese, grated; 1/2 cup Panko breadcrumbs; 2 tablespoons Rendered duck fat, or lard

A comforting fall dish featuring a sweet and savory persimmon glaze, paired with tangy juniper-spiced sauerkraut and a hearty rye berry gratin.

2 hours | 680 | 6 servings

Sweet, Savory, Tangy, Earthy • Medium • Weird Score: 7/10

Equipment: Roasting pan, Roasting rack, Meat thermometer, Large skillet, Medium saucepan, 8x8 inch baking dish • Shop these items →

Ingredients

Pork Loin
3 lb Pork loin roast, boneless
2 tsp Ground ginger
1 tsp Granulated sugar
1 tsp Ground star anise
1/2 tsp Red pepper flakes
1/4 c Soy sauce, low sodium
1/4 c Rice vinegar
1/2 c Persimmon puree (about 2-3 ripe persimmons)
2 tbsp Sesame oil
1 Scallion, thinly sliced, for garnish
Juniper-Spiced Sauerkraut
2 tbsp Grapeseed oil
1 Yellow onion, thinly sliced
1 lb Sauerkraut, drained and rinsed
2 tbsp Juniper berries, lightly crushed
1 Bay leaf
1/4 c Dry white wine
1/4 c Chicken broth, low sodium
Rye Berry Gratin
1 c Rye berries
3 c Vegetable broth, low sodium
1/4 c All-purpose flour
2 c Whole milk
1/2 tsp Ground mace
1 c Gruyere cheese, grated
1/2 c Panko breadcrumbs
2 tbsp Rendered duck fat, or lard

Instructions

Prepare the Pork Loin: In a small bowl, whisk together the ground ginger, sugar, star anise, red pepper flakes, soy sauce, rice vinegar, persimmon puree, and sesame oil. Rub the mixture all over the pork loin. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
Prepare the Rye Berries: Rinse the rye berries and add them to a medium saucepan. Cover with the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 45-50 minutes, or until the rye berries are tender but still slightly chewy. Drain any excess liquid.
Preheat oven to 375F (190C).
Prepare the Sauerkraut: Heat the grapeseed oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sauerkraut, juniper berries, and bay leaf. Cook for 5 minutes, stirring occasionally. Add the white wine and chicken broth. Bring to a simmer, then reduce heat and cook for 20 minutes, or until the sauerkraut is tender and the liquid has reduced.
Prepare the Bchamel Sauce for the Gratin: In a medium saucepan, melt duck fat over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, and cook for 5-7 minutes, or until the sauce has thickened. Stir in the mace. Remove from heat and stir in 3/4 cup of the Gruyere cheese.
Assemble and Bake the Gratin: Combine the cooked rye berries and the cheese sauce. Pour into a lightly greased 8x8 inch baking dish. Top with the remaining Gruyere cheese and the panko breadcrumbs.
Bake the Gratin for 20-25 minutes, or until golden brown and bubbly.
Roast the Pork Loin: Remove the pork loin from the refrigerator 30 minutes before cooking. Place the pork loin on a roasting rack in a baking pan.
Roast the pork loin for 20-25 minutes per pound, or until a meat thermometer inserted into the thickest part registers 145F (63C).
Let the pork loin rest for 10 minutes before slicing.
To Serve: Slice the pork loin and serve over the juniper-spiced sauerkraut. Serve the rye berry gratin on the side. Garnish with sliced scallions.