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Title: Pork Tenderloin w/Cran-Apple Sauerkraut
Categories: Pork, Vegetables, Fruits
Yield: 4 servings

1/4 lb Center-cut bacon strips;
- chopped
1 c Sliced leeks; white only
1 c Diced, peeled, sweet potato
1 tb Water
14 oz Can sauerkraut; rinsed, well
- drained
1 md Apple; peeled, fine chopped
1/2 c Frozen cranberries
1/2 c Unsweetened apple juice
1/4 c Packed brown sugar
1 ts Caraway seeds
3/4 ts Salt; divided
1 lb Pork tenderloin
1/4 ts Pepper

In a large skillet, cook bacon and leeks over medium
heat 6-8 minutes or until bacon is crisp, stirring
occasionally. Remove with a slotted spoon; drain on
paper towels.

Place sweet potato and water in a large microwave-safe
dish. Microwave, covered, on high for 2-3 minutes or
until potatoes are almost tender; drain. Stir in bacon
mixture, sauerkraut, apple, cranberries, wine, brown
sugar, caraway seeds and 1/4 teaspoon salt.

Transfer half of the sauerkraut mixture to a greased
4-qt. slow cooker. Sprinkle pork with pepper and
remaining salt; place in slow cooker. Top with remaining
sauerkraut mixture. Cook, covered, on low 2-3 hours or
until pork is tender.

Remove pork from slow cooker; tent with foil. Let stand
10 minutes before slicing. Serve pork with sauerkraut.

Barbara Lento, Houston, Pennslvania

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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