Friday, November 19, 2010

Pennsylvania Dutch Pork and Sauerkraut

I didn't get a chance to make this last night as per the menu plan so I made it tonight. I found this recipe in my 3,4,5 ingredient cookbook and must say that the kraut gave the pork that small wonderful touch of sourness. Love it!!

Pennsylvania Dutch Pork and Sauerkraut


1 (2 1/2 lb) tenderloin of pork
2 tablespoons (1/4 stick) butter
2 (15 oz) cans sauerkraut


Melt butter in heavy iron skillet or Dutch oven and brown pork on both sides. Cover and cook over low heat for 20 minutes. Add sauerkraut. Cover and continue to simmer for 1 hour or until tenderloin cooks thoroughly.

**Tip: Serve with mashed potatoes and applesauce for an authentic Pennsylvania Dutch dinner.

***You also prepare this in the regular oven. Pour kraut over pork in a casserole dish and bake at 400F for 30 minutes.

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