On Sun, 22 Feb 2009 21:38:31 -0500, "mom peagram" >
wrote:

> -= 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).

160 is too much for pork tenderloin IMNSHO. That cut would never see
my oven anyway. It needs a 750+ degree grill. Marinate and grill for
5-6 minutes per side until 137 degrees and pull it off and tent for 5
minutes.

Lou