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Rating: 4.45 stars
126 Ratings
  • 5 star values: 84
  • 4 star values: 28
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 4

Easy and yummy pork tenderloin, melts in your mouth. You may use more or less sage according to your taste.

Recipe Summary

prep:
10 mins
cook:
3 hrs
total:
3 hrs 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.

  • Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).

Nutrition Facts

199 calories; protein 24.8g; carbohydrates 16.5g; fat 3.8g; cholesterol 65.3mg; sodium 1063.2mg. Full Nutrition
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Reviews (109)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2003
Delicious and this can be cooked much faster! I browned a 1 lb. tenderloin (for 2 people) in a deep, oven proof skillet, then added some of the sauerkraut juice and kraut to the pan to quickly deglaze it and then followed the rest of the directions. Increased oven temp to 400 degrees and it was done in 40 min. Served it with mashed potatoes and buttered rye bread. Read More
(145)

Most helpful critical review

Rating: 2 stars
04/26/2010
Made this for company and it did not turn out well at all. First of all I checked the temp of the meat at 2 hours (the low end of cooking time) and it was well over 160. Consequently it was all dried out. The temp needs to be checked early and often. Also, if you like the taste of sauerkraut leave out the apples, onions and sugar. I think these modifications gave it an odd flavor, mellowed the tang too much, in my opinion. Read More
(18)
126 Ratings
  • 5 star values: 84
  • 4 star values: 28
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
12/22/2003
Delicious and this can be cooked much faster! I browned a 1 lb. tenderloin (for 2 people) in a deep, oven proof skillet, then added some of the sauerkraut juice and kraut to the pan to quickly deglaze it and then followed the rest of the directions. Increased oven temp to 400 degrees and it was done in 40 min. Served it with mashed potatoes and buttered rye bread. Read More
(145)
Rating: 4 stars
12/05/2003
I made this for my boyfriend, who is half-German, and crazy about pork & sauerkraut. He raved about it! I made the following modifications - I used a crock pot (7 hours on low) and added 1/2 cup water & 1/2 cup apple juice. I also added a little more chopped apple and onion to the crock pot. It turned out incredibly tender and tasty. This is a really easy, quick recipe that I will be happy to prepare again & again. Read More
(83)
Rating: 5 stars
05/02/2003
Wow! This was wonderful! It was so easy to throw together and after being in the oven for 2 1/2 hours the pork was SO tender! My husband and I love sauerkraut so this was a big hit to find! My 5 year old son even thought this was outstanding and he cleaned his plate. We will definitely be using this recipe again. Thanks Bonnie! Read More
(66)
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Rating: 5 stars
05/02/2007
I made this in the crock pot as a previous reviewer suggested. It was wonderful. I never knew I liked sauerkraut so much! Serve with mashed potatoes and applesauce. Oh my gosh! Truly comfort food! Read More
(28)
Rating: 5 stars
01/11/2007
WONDERFUL! You can follow the recipe exactly and have a fantastic meal with little prep. I added some extra sage and garlic salt and we LOVED it! Served it with carrots: 1 bag mini carrots 1/2 apple chopped 1/4 cup butter sprinkle with brown sugar cover and bake 2 hours with the pork - perfect! Read More
(24)
Rating: 5 stars
10/27/2005
Couldn't have been easier! I assembled it in a 9 x 13" baking dish and covered it with aluminum foil. It was done in a litle under two hours. I also sliced the apple and onion in quarters to spread the flavor out a litle more. Typically I'm not a fan of sauerkraut but I couldn't get enough of this stuff! A! Read More
(21)
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Rating: 5 stars
09/21/2003
We loved this easy Main Dish. I had never fixed pork and sauerkraut but my husband requested it for New Years. So after looking at several recipes this is the one we chose. Even my picky eater tasted and liked the sauerkraut! It was moist easy and tasted fabulous. A good pick. Read More
(18)
Rating: 2 stars
04/26/2010
Made this for company and it did not turn out well at all. First of all I checked the temp of the meat at 2 hours (the low end of cooking time) and it was well over 160. Consequently it was all dried out. The temp needs to be checked early and often. Also, if you like the taste of sauerkraut leave out the apples, onions and sugar. I think these modifications gave it an odd flavor, mellowed the tang too much, in my opinion. Read More
(18)
Rating: 5 stars
12/01/2003
Excellent! I used a 4lb pork tenderloin and doubled everything except for the sauerkraut. Was done in a little under 2 hours. Tender moist and delicious. The combination of a granny smith apple brown sugar onion and the kraut leaves a tangy not too sweet not too sour taste and gives you some succulent pork. My husband and I LOVED it. Read More
(14)