by Gina Grad
Wednesday, September 12, 2018



THIS IS THE RECIPE I used for the pork loin but I made TWO and added whole grain mustard and minced garlic and I SHOULD’VE put slits in the pork so the ingredients seeped in.

Then I sautéed a whole chopped yellow onion, three multi-colored bell peppers, and two bags of Trader Joe’s cabbage slaw (with Brussel Sprouts and stuff in it).

(Side note: I added a bunch of random stuff as I sautéed - minced garlic, mustard powder, salt, black pepper, rosemary and thyme.)

Then after I decided the pork was too dry the next day, I decided to casserole-ify it. Things were looking up!

Here’s how I did THAT...
I chopped up the pork loin and tossed it into the slaw.
I added a splash of Worcestershire sauce, two tablespoons of garlic mustard aioli from Trader Joe’s, a heap of sauerkraut and a bunch shredded gruyere and Swiss cheese.

I then mixed it all together and spooned it into a thin layer in two casserole dishes.

Before popping it in the oven at 350, I drizzled chicken broth over it to add flavor and to keep it from drying out.

After it got all melty in the middle and a bit crispy on top, I sprinkled more gruyere and Swiss on top and popped it back in for a few minutes.

I honestly wasn’t sure if this was going to be go but it WAS OH DEAR LORD IT WAS SO GOOD.

I served it with more sauerkraut on the side and it...was...perfect.