|Julian's Bacon-Wrapped Pork Tenderloins|
2 pork tenderloins
|Ready to wrap.|
BBQ Rub (store bought or my recipe)
2 pound bag sauerkraut
1 celery stalk, chopped
1 sweet apple, thinly sliced
1 carrot, shredded/grated
1 sweet onion, roughly chopped
4 tablespoon brown sugar, plus a sprinkle
Pre-heat oven to 375F degrees.
Remove the pork tenderloins from their packaging and rinse and pat dry. Lay out the bacon on a cutting board set horizontally, with strips laid side by side along the widest side of the cutting board, from top to bottom. Set the first pork tenderloin into the center of the bacon. One end of the tenderloin is thicker than the other. Place the second tenderloin onto the bacon next to the other one, with the thickest end at the opposite end.
Sprinkle the pork tenderloins with the BBQ rub generously. Wrap the bacon around the tenderloins.
In a large bowl, mix together the sauerkraut, celery, apple, carrot and onion. Stir in the brown sugar. Carefully place the bacon wrapped tenderloins into a roasting pan, upside down, so that the open edge of the bacon is on the bottom. Surround the tenderloins with the sauerkraut mixture. Sprinkle a little more brown sugar on top of the bacon wrapped tenderloins.
Place the roast in the oven, uncovered, and let cook for 1 hour. The bacon should become crispy on the top. If it begins to brown too much, cover it. Stir the sauerkraut after 30 minutes. A meat thermometer should register 160F degrees when the roast is done. Let sit for 15 minutes prior to slicing and serving.
Excellent with a side of mashed potatoes!