Something Yummy
Okay, this is about as easy as it gets.
This is a variation on something I learned from a friend\housemate 20 odd years ago. I apparantly don't precisely recall who it is, but they did it with pork chops. Tenderloin works quite nicely.
Pork Tenderloin baked in saurkraut
Preheat oven to 350 degrees F
1 Pork Tenderloin, from .5 to 1 lb
enough Saurkraut to make a bed, and cover the tenderloin 2 to 3 cups, probably.
1 tablespoon carroway seeds
salt and pepper to taste.
Salt and pepper the pork on both sides. Put enough saurkraut in a glass or pyrex (not aluminum or cast iron) baking dish to act as a bed for the pork. Put the pork on the saurkraut, sprinkle with 1/2 of the carroway seeds. Cover over the pork with more saurkraut. Sprinkle remaining seeds over the saurkraut. Place in the preheated oven and bake until the internal temperature is 145 degrees, or your desired level of incinerated about 45 minutes, depending upon your oven, and your piece of pork. (I will not cook pork to 160, I don't like dry pork). Take out of oven, let rest for five minutes, slice up, eat with saurkraut, or other veggie.
I made herbed mushroom, shallot barley, and steamed red cabbage with mine. But you could just as easily have had speatzle with a sage brown butter, or roast potatoes.
You can do this with any kind of pork, but lean cuts should work better. You can also do this with sausage such as kielbasa. The pork comes out juicy, and tasting of saurkraut and carroway, with no fat added to the cooking process.
Every day in every way we are eating better and better.
Oh, and the red cabbage is because it is fall, and we all need more gas in the fall.
This is a variation on something I learned from a friend\housemate 20 odd years ago. I apparantly don't precisely recall who it is, but they did it with pork chops. Tenderloin works quite nicely.
Pork Tenderloin baked in saurkraut
Preheat oven to 350 degrees F
1 Pork Tenderloin, from .5 to 1 lb
enough Saurkraut to make a bed, and cover the tenderloin 2 to 3 cups, probably.
1 tablespoon carroway seeds
salt and pepper to taste.
Salt and pepper the pork on both sides. Put enough saurkraut in a glass or pyrex (not aluminum or cast iron) baking dish to act as a bed for the pork. Put the pork on the saurkraut, sprinkle with 1/2 of the carroway seeds. Cover over the pork with more saurkraut. Sprinkle remaining seeds over the saurkraut. Place in the preheated oven and bake until the internal temperature is 145 degrees, or your desired level of incinerated about 45 minutes, depending upon your oven, and your piece of pork. (I will not cook pork to 160, I don't like dry pork). Take out of oven, let rest for five minutes, slice up, eat with saurkraut, or other veggie.
I made herbed mushroom, shallot barley, and steamed red cabbage with mine. But you could just as easily have had speatzle with a sage brown butter, or roast potatoes.
You can do this with any kind of pork, but lean cuts should work better. You can also do this with sausage such as kielbasa. The pork comes out juicy, and tasting of saurkraut and carroway, with no fat added to the cooking process.
Every day in every way we are eating better and better.
Oh, and the red cabbage is because it is fall, and we all need more gas in the fall.