Pork Tenderloin with Sauerkraut and ApplesPosted by in Parchment Paper Packets
I’m definitely in my cozy winter cooking mode and craving warm, comforting dishes. This cooked up quickly for a great weeknight dinner. I heated up a loaf of bread and cooked some carrots and dinner was done.
1 1lb pork tenderloin, cut into 8 pieces
1 cup sauerkraut
1 apple, cored and cut into 8 slices
salt and pepper
1/4 cup cider
1/2 teaspoon cornstarch
Preheat the oven to 400. Spread the sauerkraut out on a large piece of parchment, in a space large enough for the pork. Cover with the pork. Season pork with a pinch of sage sprinkled over it. Top with apple slices. Season with salt and pepper and a pinch of cinnamon. Mix cider and cornstarch and pour over and around the food. Seal the packet and bake for 20-25 minutes until a meat thermometer says the pork has reached 145 degrees. Allow the packet to rest about 5 minutes before opening and serving. Serves 4.
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