Hill Holiday Recipes – Zest American Bistro

We’re just days before Christmas.  Got the presents wrapped? Tree trimmed?  Menus planned?  Food always played a big part in the Christmas and New Year’s traditions in my home growing up, and I thought it might be interesting to find out what foods or dishes are cherished by our neighborhood chefs and restaurateurs.  This week, THIH will be bringing you recipes from the chefs at Hill restaurants–consider it a little gift from your friendly neighborhood blog to you!

First up: Zest American Bistro and Chef Dot Steck.

Dot: When I was growing up my mother, who was Pennsylvania Dutch, used to make a traditional Good Luck New Year’s Day dinner of roast pork loin with sauerkraut and mashed potatoes. She would serve it at noon on the 1^st of January and attendance was mandatory, even after we had grown up and gone our separate ways. My siblings and I used to joke that it was her way of ensuring that we not over-indulge on New Year’s Eve, knowing that we would be sitting down in a few hours to a hearty plate of meat, sauerkraut and potatoes responsible for the incoming year’s good fortune. Now that she is gone I continue her tradition with my family and I will be serving Mom’s Good Luck Dinner at Zest on January 1^st as well for those who are looking for a great start to 2011.

Roast Pork Loin with Sauerkraut

1 3 ½-4 lb.  boneless pork loin

4 garlic cloves, finely chopped plus 6 whole cloves

2 T chopped fresh rosemary

Salt and pepper

2 T plus ½ C olive oil

2 large yellow onions, peeled and sliced

2 Granny Smith apples, peeled, cored and thinly sliced

2 6 oz. cans pineapple juice

1 1# bag fresh sauerkraut, drained and rinsed

1 T caraway seeds

1 bay leaf

Pre-heat the oven to 350. Rub pork loin with 2 T oil, rosemary, garlic, salt and pepper. In a large Dutch oven, heat remaining oil and brown pork loin on all sides. Remove pork from pan and set aside. In the same pan brown the onions, apples and garlic cloves. Add sauerkraut, pineapple juice, caraway seeds and bay leaf, and then place the pork back in the pan on top of sauerkraut mixture. Cover and bring to a boil, then place in 350 degree oven and cook for 1- 1 ½ hours, until internal temperature of pork reaches 165-170 degrees. Allow roast to rest for a few minutes, then slice in thick slices and serve on a platter with sauerkraut.