1 LB. Pork Loin or Pork Tenderloin (Tenderloin is the filet of mignon of pork and pork loin is the muscle that runs along the back between the back fat and the ribs.)
Paste for the Loin
1 tsp dried rosemary
1 tsp dried thyme
2 cloves of garlic
1 TBSP Dijon mustard
Fresh ground black pepper
1 TBSP olive oil
In a small food processor, add all ingredients except the paprika. Blend into a smooth paste. Rub the paprika into the pork loin first, then rub the Paste onto the loin. Refrigerate an hour or more.
We used 1 can of Frank’s Sweet Bavarian Style Kraut w/Caraway Seeds.
1 small yellow cut in half, then cut into thin half-circles. Sauté in butter timed with serving.
½ apple, chopped and placed at the bottom of an ovenware pan.
1 cup of beer, we used Leinenkugel from Wisconsin b/c it is like a German Pilsner.
In an ovenware pan place the loin on top of the chopped apples, add the beer and cook in oven 400° for 30 minutes until the center reaches internal temps of 160°. Remove the loin and wrap in aluminum foil and rest for 10 minutes then slice into medallions and discard the apples.
Separately, sauté the onions and heat the Sauerkraut in separate pans timed for serving with the loin.
With tongs plate the Sauerkraut, then the onions and then add the loin medallions on top.
Mircowarp 30 seconds if necessary to heat again. Serve
As of 2/13/2113