Pork tenderloins often come deceptively wrapped with two together in one package, making you think you have a piece of meat that is as big around as your arm. In reality of course, a pork tenderloin is not that large, so unless you want to serve medallions of pork, what are you to do?
Today I'm making two pork tenderloins wrapped together with bacon and surrounded by a mild sauerkraut that everyone enjoys. The sauerkraut not only is flavored by the roasting meat, but also provides essential moisture in the roasting pan to keep your roast juicy.
Ingredients
2 pork tenderloins
1 pound bacon
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
Instructions
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!
 |
| Back Wrapped Pork Tenderloin on a bed of sauerkraut. |
Today I'm making two pork tenderloins wrapped together with bacon and surrounded by a mild sauerkraut that everyone enjoys. The sauerkraut not only is flavored by the roasting meat, but also provides essential moisture in the roasting pan to keep your roast juicy.
 |
| Ready to Wrap |
Ingredients
2 pork tenderloins
1 pound bacon
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
Instructions
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.
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!
Comments
Post a Comment