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Roasted Pork Tenderloin
SUBMITTED BY:
WUNNIE
PHOTO BY:
CHER
"Easy and yummy pork tenderloin, melts in your mouth. You may use more or less sage according to your taste."
RECIPE RATING:
Read Reviews
(51)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
3 Hrs
READY IN
3 Hrs 10 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 pounds pork tenderloin
1/2 teaspoon ground sage
garlic salt to taste
1 (32 ounce) jar sauerkraut, drained
1/2 apple
1/2 onion
1/3 cup brown sugar
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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
Cover and bake in preheated oven for 2 to 3 hours, until internal temperature has reached 160 degrees F (70 degrees C).
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REVIEWS
Reviewed on Dec. 4, 2003 by SARA02
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SARA02
Dec. 4, 2003
I made this for my boyfriend, who is half-German, and crazy about pork & sauerkraut. He raved about it! I made the following modifications - I used a crock pot (7 hours on low) and added 1/2 cup water & 1/2 cup apple juice. I also added a little more chopped apple and onion to the crock pot. It turned out incredibly tender and tasty. This is a really easy, quick recipe that I will be happy to prepare again & again.
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21 users found this review helpful
I made this for my boyfriend, who is half-German, and crazy about pork & sauerkraut. He raved...
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Reviewed on May 2, 2003 by IRON CHEF
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IRON CHEF
May 2, 2003
Wow! This was wonderful! It was so easy to throw together, and after being in the oven for 2 1/2 hours, the pork was SO tender! My husband and I love sauerkraut, so this was a big hit to find! My 5 year old son even thought this was outstanding, and he cleaned his plate. We will definitely be using this recipe again. Thanks, Bonnie!
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9 users found this review helpful
Wow! This was wonderful! It was so easy to throw together, and after being in the oven for 2...
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Reviewed on Dec. 22, 2003 by
Aspiring Chef Rita
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Aspiring Chef Rita
Dec. 22, 2003
Delicious and this can be cooked much faster! I browned a 1 lb. tenderloin (for 2 people) in a deep, oven proof skillet, then added some of the sauerkraut juice and kraut to the pan to quickly deglaze it and then followed the rest of the directions. Increased oven temp to 400 degrees and it was done in 40 min. Served it with mashed potatoes and buttered rye bread.
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7 users found this review helpful
Delicious and this can be cooked much faster! I browned a 1 lb. tenderloin (for 2 people) in...
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Reviewed on Dec. 4, 2003 by SUSYCHPSTK
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SUSYCHPSTK
Dec. 4, 2003
This was SOOOOOOO GOOD!!!!!! Easy, and the results are tremendously delicious!! I passed it along to five of my closest friends and family members, and they in turn tell me that they've passed it along to others' as well....it's like a pork/kraut chain letter! Thank you for this wonderful recipe!!
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5 users found this review helpful
This was SOOOOOOO GOOD!!!!!! Easy, and the results are tremendously delicious!! I passed it...
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Reviewed on Sep. 21, 2003 by MICHELLE WEYANT
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MICHELLE WEYANT
Sep. 21, 2003
We loved this easy Main Dish. I had never fixed pork and sauerkraut, but my husband requested it for New Years. So after looking at several recipes this is the one we chose. Even my picky eater tasted and liked the sauerkraut! It was moist, easy, and tasted fabulous. A good pick.
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5 users found this review helpful
We loved this easy Main Dish. I had never fixed pork and sauerkraut, but my husband requested...
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Reviewed on Dec. 1, 2003 by
BARNKITTY
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BARNKITTY
Dec. 1, 2003
Excellent! I used a 4lb pork tenderloin and doubled everything except for the sauerkraut. Was done in a little under 2 hours. Tender, moist and delicious. The combination of a granny smith apple, brown sugar, onion and the kraut leaves a tangy, not too sweet, not too sour taste and gives you some succulent pork. My husband and I LOVED it.
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4 users found this review helpful
Excellent! I used a 4lb pork tenderloin and doubled everything except for the sauerkraut. ...
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Reviewed on Sep. 14, 2003 by KATE51
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KATE51
Sep. 14, 2003
This is absolutely fabulous!! Just like the description says, the tenderloin melts in your mouth. The only change I made was that I sliced the onion and apple and alternately laid them on top of the first layer of saurekraut. This is going to be one of the regular dishes at our home. Yummy!!
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4 users found this review helpful
This is absolutely fabulous!! Just like the description says, the tenderloin melts in your...
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Reviewed on Nov. 7, 2005 by
LIZCANCOOK
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LIZCANCOOK
Nov. 7, 2005
I hate sauerkraut, but my husband loves it, so I made this for him. Neither of us liked this dish at all. Way too sweet (and I halved the brown sugar too).
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3 users found this review helpful
I hate sauerkraut, but my husband loves it, so I made this for him. Neither of us liked this...
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Reviewed on Oct. 26, 2005 by SQUIDGIRLIE
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SQUIDGIRLIE
Oct. 26, 2005
Couldn't have been easier! I assembled it in a 9 x 13" baking dish and covered it with aluminum foil. It was done in a litle under two hours. I also sliced the apple and onion in quarters, to spread the flavor out a litle more. Typically, I'm not a fan of sauerkraut, but I couldn't get enough of this stuff! A+!
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3 users found this review helpful
Couldn't have been easier! I assembled it in a 9 x 13" baking dish and covered it with...
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Reviewed on Dec. 4, 2003 by LFSURBER
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LFSURBER
Dec. 4, 2003
I love this recipe. I took it to a Church supper and then had to send the recipe to everyone. My daughter makes this in her crockpot. Goes great with sour cream potatoes and a spinach salad.
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3 users found this review helpful
I love this recipe. I took it to a Church supper and then had to send the recipe to everyone....
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