Ingredients
- 1-2 Pork Tenderloins
- 1 tbs. Olive oil
- Coarse salt & ground pepper
- 3 tbs. Grass fed butter
- 1 tbs. Fennel seeds
- 1 tbs. Cumin seeds
- 1/2 Onion, chopped
- 1 large or 2 small apples peeled & sliced
- 1 24 oz. German style sauerkraut (without sugar)
- 1/2 – 1 c. Water
Remove the tenderloin from the refrigerator about 30 minutes before starting. You can use this time to prep your ingredients. For the cumin & fennel crush it to release flavor. The back of a pan will do!
Heat the over to 325 degrees & set the rack to the middle.
Make sure the meat is completely dry using paper fowls to soak up any moisture. Generously salt & pepper all sides.
Place a Dutch oven over medium high heat & add the olive oil.
Place the tenderloin in the pot & sear on all sides. It should take 3-5 minutes per side.
Remove the tenderloin to a plate. If the pot has any burnt bits just add a little water, stir to loosen & pour it out into the sink.
Turn the heat down to medium. Add the butter & spices & cook a minute or two until fragrant. Next, add the onions & a pinch of salt. Cook about 2 minutes then add the apples. Cook another 3 minutes stirring occasionally.
Add the sauerkraut including the liquid & stir everything together. You’ll need moisture so add some water or beer. About 1/2 – 1/3 c. Should be fine depending on the amount of liquid in the sauerkraut.
Lay the tenderloin on top, cover & bake 45 minutes. Be sure to check after 30 minutes & add more liquid if needed.
Allow to rest about 5 minutes before slicing the meat. Serve the sauerkraut apple mixture using a slotted spoon to drain any liquid.
