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Roasted Pork Tenderloin
I have made this three times for New Years Day. Pork and sauerkraut is a tradition where I'm from for good luck in the new year. This could not be easier! The tenderloins just fall apart with forks. I've doubled the recipe in a larger Pyrex and layer sauerkraut on the bottom, place the tenderloins over the bottom layer and then add the onions/apples and cover with more kraut. They are buried in the kraut. Cover with aluminum foil, very tightly. That is the key to sealing in the moisture. This comes out perfectly every time.
1 user found this review helpful
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Reviewed On:
Nov. 5, 2012
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