Old world flavor right off the grill. Use a smoker for this if you have one. To really get flavor inside of the meat, purchase a injector cooking needle at a cookware shop.This way you can inject any liquid marinade into the meat.
| 1 - 3 lb. boneless pork loin, tied | 1/4 cup olive oil |
| 1 - .92 oz. envelope Good Seasons Roasted Garlic dressing mix+1/4 cup water |
1-10 oz. can beef broth, undiluted |
| 2-1 lb. cans Bavarian sauerkraut | 1/4 cup packed brown sugar |
| 12 oz. can beer or 1 1/2 cups beef broth | 6 fresh plums, pitted & quartered |
| 1/2 tsp. ground allspice |
In a freezer zip-lock bag, combine the dressing mix, oil, beef broth and water. Mix well by shaking. Place pork loin in, zip and chill 3 hours or overnight. Let stand at room temperature 2 hrs. If using a charcoal grill, place meat over a drip pan and cook covered for 1 1/2 hrs. or 170F. on meat thermometer.On a gas grill, have heat on on one half and place meat on other.Turn meat often. Let pork rest 20 minutes before slicing.
Fruited Sauerkraut: Drain kraut. Place everything in a heavy kettle, except the plums. Place covered pot over coals or side burner, and simmer until most of the liquid has evaporated. Add plums; cook just until tender.