A New Year’s Roast for Riches: Bacon-Wrapped Pork Loin With Cider-Braised Sauerkraut

A New Year’s Roast for Riches: Bacon-Wrapped Pork Loin With Cider-Braised Sauerkraut
This take on pork and sauerkraut calls for the pork loin to be dry-brined, wrapped in bacon, and roasted until tender, then paired with bright and tangy cider-braised sauerkraut and apples. Jennifer McGruther
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2021 has undoubtedly been a tough year for most of us. If you could use a little bit of luck and good fortune in the New Year, you might want to start at the dinner table.

In many New Year’s traditions around the world, the way you start the year is thought to influence the way you experience the rest of it. So, by eating well and to deep satisfaction on New Year’s Day, you ensure you won’t go hungry for the rest of the year, either. (Similarly, plan to shop for groceries before the year ends, because if your pantry and cupboards are full on New Year’s Day, they’ll stay that way all year long.)

Jennifer McGruther
Jennifer McGruther
Author
Jennifer McGruther is a nutritional therapy practitioner, herbalist, and the author of three cookbooks, including “Vibrant Botanicals.” She’s also the creator of NourishedKitchen.com, a website that celebrates traditional foodways, herbal remedies, and fermentation. She teaches workshops on natural foods and herbalism, and currently lives in the Pacific Northwest.
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