Roast Pork Tenderloin with Apples, Red Potatoes, and Sauerkraut
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
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.