I didn't have 3 hrs, so I modified this somewhat. After rubbing the tenderloin with sage & garlic, I seared all sides of the pork in the roasting pan with a tiny bit of oil. I poured off the oil and deglazed the pan with about 1/3 of cranberry juice as that was the only juice I had on hand. Any wine, juice, or vermouth would have worked find. I added the sauerkraut along with 1 granny smith green apple and half an onion that had been shredded, covered it up and cooked it at 400 for 45 minutes. The whole thing was done in an hour and DELICIOUS. I didn't add any sugar at all other than what was in the juice. I'm picky about my sauerkraut, as is my German husband, and we both loved this. Served it with spaetzle on the side. Even the kids gobbled it up.
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I didn't have 3 hrs, so I modified this somewhat. After rubbing the tenderloin with sage &...