Roast Pork Tenderloin with Bacon Cran-Apple Sauerkraut
Here it is, my friends - the ultimate skillet meal for those crisp, cool days of Fall when you're craving something colorful, savory, and hearty: Roast Pork Tenderloin with Bacon Cran-Apple Sauerkraut. Your family will love this easy one-skillet meal almost as much as you love the quick clean up following dinner!
1pork tenderloin, approx 1 lb., seasoned to taste with kosher salt and freshly ground pepper
1-2Tbs.olive oil
1/4cupwhite wine
1/3cupdried cranberries
2apples, skin-on, cored and cut into 1/2" cubes
2cupssauerkraut, drained (we love Hogan Family Farms Sauerkraut!)
8strips center-cut bacon, chopped
2cupssliced leeks, white portion only
1medium or 2 small sweet potatoes, peeled and cut into 1/2" cubes
1/2cupwhite wine
1/3cuppacked dark brown sugar
1tsp.caraway seeds
Instructions
In a medium mixing bowl, combine the dried cranberries with 1/4 cup white wine; cook in the microwave for 1 minute on full power to let the cranberries plump in the wine; remove from the microwave and stir in the chopped apples and sauerkraut; reserve.
Preheat the oven to 400 degrees F.
In a large heavy-bottomed skillet over medium-high heat, add 1-2 Tbs. olive oil; when the oil is hot, add the seasoned pork tenderloin to the skillet, browning nicely on all sides. Remove the pork tenderloin to a platter and reserve.
In the same skillet, cook the chopped bacon with the leeks over medium heat for 8-10 minutes or until the bacon is browned and beginning to crisp, stirring occasionally. Stir the sweet potato cubes into this mixture during the last 5 minutes of cooking time.
Add the reserved cran-apple mixture, 1/2 cup white wine, brown sugar, and caraway seeds to the bacon/sweet potato mixture in the skillet; gently toss to combine.
Make a shallow well in the center of the sauerkraut mixture, placing the seared pork tenderloin there.
Place the skillet into the preheated oven and cook for 15-20 minutes, or until the pork tenderloin is 140-145 degrees at the center when tested with an instant-read meat thermometer, and the sweet potatoes are fully tender.
Remove the skillet from the oven and tent loosely with foil to rest for 5-10 minutes.
Transfer the pork tenderloin onto a cutting board, slicing it into medallions. To serve, place a bed of the warm sauerkraut mixture onto serving plates, then top with pork medallions. Enjoy!