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Author Notes: This dish is fantastic for a winter dinner. The granny smith apples soften the flavor of the sauerkraut. - Ben Pagel
Roast Pork Tenderloin with Apples, Red Potatoes, and Sauerkraut
- 2 pork tenderloins
- 1 Granny Smith apple, peeled/cored/cubed
- 2 cups sauerkraut (from a jar or bag - NOT a can)
- 10 small red potatoes
- 1 tablespoon olive oil
- powdered cinnamon
- In a large pot, par boil the red potatoes for 10 minutes. Drain and set aside until cool enough to handle. Quarter the potatoes.
- Preheat oven to 375 degrees.
- Wash and pat dry the pork tenderloins. Drizzle with olive oil and then rub to coat (cooking should be messy!). Salt, pepper, and cinnamon the tenderloins. Place tenderloins into an oven-safe vessel. I typically use a Pyrex 9x13 casserole.
- In the casserole dish, scatter the potatoes and apples around the two tenderloins. Fill in the gaps with the sauerkraut. Lightly salt the potatoes, apples, and sauerkraut (tenderloin's already been salted).
- Cover with foil and bake 45-60 minutes, until the juices of the pork run clear (from the thickest part of the tenderloin). My oven takes 60, so don't be discouraged.
Apple Cider-Mustard Sauce
- 1 cup apple cider
- 1/2 cup whole grain mustard
- In a small pot on the stove, simmer the apple cider over medium-high heat until reduced by half.
- Remove from heat, add the mustard, and stir until combined. Serve over sliced pork, potatoes, apple, and sauerkraut. Drink a German beer or two.
- This recipe was entered in the contest for Your Best Recipe with Potatoes
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