"cyberpurrs" > wrote in
:

>
> "mom peagram" > wrote in message
> ...
>> -= Exported from BigOven =-
>>
>> Roasted Pork Tenderloin
>>
>> I made this on January 31, 2009 using my own canned sauerkraut and
>> baked for a little under 2 hours. The pork was delicious and tender
>> and the sauerkraut was very good.
>>
>> Recipe By: WUNNIE
>> Serving Size: 0
>> Cuisine:
>> Main Ingredient:
>>
>>
>> -= Ingredients =-
>> 2 pounds pork tenderloin
>> garlic ; powder
>> Salt
>> Black pepper
>> 1 jar sauerkraut ; drained and rinsed
>> 1 apple ; sliced
>> 3 slices onion ; chopped
>> 1 tablespoon brown sugar ; heaped
>> 4 strips Bacon
>>
>> -= Instructions =-
>> Preheat oven to 325 degrees F (165 degrees C). Mix salt, pepper and
>> garlic powder and rub on tenderloin. Wrap tenderloin in bacon.
>> Place tenderloin in a baking pan or casserole. Cover meat with half
>> of the sauerkraut. Place the apple and onion, cut side down, on top
>> of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with
>> brown sugar. Cover and bake in preheated oven for 2 to 3 hours, until
>> internal temperature has reached 160 degrees F (70 degrees C).
>>
>>
>>
> Nix on the garlix powder. Fresh garlic.
>
>

And use pork shoulder (pork butt roast) instead of tenderlloin.
Shoulder is a good meat for this as it has excellent flavour, it is
cheapper than tenderloin and takes a spice rub nicely.

I like to get a pork butt roast and cut it into steaks....fries up or
grills nicely. As a roast it even smokes well (depending on rub).

--

The beet goes on -Alan