This cozy, stick-to-your-ribs dinner practically makes itself. The pork tenderloins are nestled atop a flavorful bed of sweet and tangy sauerkraut, with little pops of finely chopped dried apples tucked in for good measure. After being baked to golden perfection, the tenderloins come out juicy and packed with flavor. And since everything is baked together in one large casserole dish, you can spend less time washing dishes and more time plotting how to snag that last piece of pork before anyone else does.

Over the past few years, I haven’t made any wild New Year’s resolutions. First, because if I plan something too drastic, chances are that I’m just setting myself up to fail miserably. And second, because I don’t have any huge goals that I couldn’t reach if I really tried on my own throughout the year. That being said, this year I do have a few things that I would like to accomplish. I won’t so much call them resolutions. I prefer to think of them as to-do list items. And one of the items on that to-do list is to make more oven-baked recipes where everything bakes together in one simple pan or dish. In other words, easy weeknight meals that don’t require me to eventually be tasked with cleaning every single cotton-picking dish in my kitchen. Well, y’all, here’s the first of hopefully many recipes that fit the afore-mentioned criteria. With this recipe, instead of cooking the pork tenderloins and sauerkraut separately as I have in the past, I baked them together, adjusting the seasoning a wee bit so that the pork and sauerkraut would better complement each other. And the results? Magnificent. Even better, seeing as I didn’t have as many dishes to clean up. By the way, using fewer dishes is also on my to-do list this year. We’ll see how that goes. I’m not too optimistic.

Ingredients:

Apple Sauerkraut:

• 1 (32-oz.) Bag Sauerkraut, Rinsed & Drained
• 1 Cup Dried Apples, Finely Chopped
• 1 (12-oz.) Lager Beer
• 1/4 Cup Unsalted Butter, Melted
• 1/4 Cup Light Brown Sugar, Packed
• 1 Tablespoon Whole Grain Mustard
• 1 Tablespoon Spicy Brown Mustard
• 1/4 Teaspoon Finely Ground Black Pepper

Pork Tenderloins:

• 2 Pork Tenderloins (Combined Weight of 2 1/2 to 3 Pounds)
• 1/4 Cup Mayonnaise
• 2 Teaspoons Apple Cider Vinegar
• 2 Teaspoons Finely Ground Sea Salt
• 2 Teaspoons Dried Parsley
• 1 1/2 Teaspoons Finely Ground Black Pepper
• 1 Teaspoon Paprika
• 1 Teaspoon Dry Mustard
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Garlic Powder

Directions:

Sauerkraut:

1. Preheat oven to 425 degrees.
2. Stir the rinsed and drained sauerkraut, dried apples, beer, melted butter, brown sugar, whole grain mustard, spicy brown mustard, and pepper together in a 9 x 13 glass baking dish.
3. Bake for 15 minutes.

Pork Tenderloins:

1. While the sauerkraut is baking, place the pork tenderloins on a cutting board
2. In a small bowl, whisk together the mayonnaise, vinegar, salt, parsley, pepper, paprika, dry mustard, onion powder, and garlic powder.
3. Liberally coat all sides of the pork tenderloins with the seasoning paste.
4. After the sauerkraut has baked for 15 minutes, place the pork tenderloins on top of the sauerkraut, side by side, leaving at least an inch between them.
5. Scrape off any excess seasoning paste from the cutting board and spread it on top of the pork tenderloins.
6. Bake for 10 minutes, then reduce the heat to 350 degrees.
7. Continue baking until the meat reaches 145 degrees. This should take an additional 30 minutes. Definitely use a meat thermometer to help determine when to remove the pork from the oven.
8. Remove the tenderloins and sauerkraut from the oven, cover with foil, and let rest for 10 to 15 minutes before slicing the pork tenderloins.

Suggestions:

• Make sure to rinse the sauerkraut to help diminish its saltiness.
• Do not use freeze-dried apples in this recipe. You will want to use dried apples that are chewy and sponge-like, not ones that are dried out and crisp.
• I often use beer when roasting sauerkraut. For this recipe, I used Samuel Adams Boston Lager. If you prefer not to use beer, you can swap in 10-oz. of vegetable broth with 2-oz. of maple syrup.
• For this recipe, I used unsalted butter. However, in the past, I have also used salted butter and had good results.
• The mayonnaise adds moisture and flavor to the pork tenderloins and helps the seasonings and spices adhere to the meat as it bakes. If you don’t want to use mayonnaise, you can swap in extra-virgin olive oil.
• Don’t slice any of the pork you are refrigerating for later use. Not slicing it ahead of time will help it retain its moisture.

Improvements:

• Replace half of the dried apples with sweetened dried cranberries.
• Add a few peeled and sliced carrots or a peeled and diced onion to the sauerkraut.
• Serve with these Oven-Baked Au Gratin Potatoes in a Pie Dish, these Boiled Crusted Potatoes, or this Cauliflower Au Gratin.

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Yum

Baked Pork Tenderloins & Dried Apple Sauerkraut

Ingredients:

Apple Sauerkraut:
• 1 (32-oz.) Bag Sauerkraut, Rinsed & Drained
• 1 Cup Dried Apples, Finely Chopped
• 1 (12-oz.) Lager Beer
• 1/4 Cup Unsalted Butter, Melted
• 1/4 Cup Light Brown Sugar, Packed
• 1 Tablespoon Whole Grain Mustard
• 1 Tablespoon Spicy Brown Mustard
• 1/4 Teaspoon Finely Ground Black Pepper
Pork Tenderloins:
• 2 Pork Tenderloins (Combined Weight of 2 1/2 to 3 Pounds)
• 1/4 Cup Mayonnaise
• 2 Teaspoons Apple Cider Vinegar
• 2 Teaspoons Finely Ground Sea Salt
• 2 Teaspoons Dried Parsley
• 1 1/2 Teaspoons Finely Ground Black Pepper
• 1 Teaspoon Paprika
• 1 Teaspoon Dry Mustard
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Garlic Powder

Directions:

Sauerkraut:
1. Preheat oven to 425 degrees.
2. Stir the rinsed and drained sauerkraut, dried apples, beer, melted butter, brown sugar, whole grain mustard, spicy brown mustard, and pepper together in a 9 x 13 glass baking dish.
3. Bake for 15 minutes.
Pork Tenderloins:
4. While the sauerkraut is baking, place the pork tenderloins on a cutting board
5. In a small bowl, whisk together the mayonnaise, vinegar, salt, parsley, pepper, paprika, dry mustard, onion powder, and garlic powder.
6. Liberally coat all sides of the pork tenderloins with the seasoning paste.
7. After the sauerkraut has baked for 15 minutes, place the pork tenderloins on top of the sauerkraut, side by side, leaving at least an inch between them.
8. Scrape off any excess seasoning paste from the cutting board and spread it on top of the pork tenderloins.
9. Bake for 10 minutes, then reduce the heat to 350 degrees.
10. Continue baking until the meat reaches 145 degrees. This should take an additional 30 minutes. Definitely use a meat thermometer to help determine when to remove the pork from the oven.
11. Remove the tenderloins and sauerkraut from the oven, cover with foil, and let rest for 10 to 15 minutes before slicing the pork tenderloins.

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