Smoked Pork Tenderloin with Sauerkraut and Apples

When I smoked the pork tenderloins a few days ago, I left one tenderloin out to use in a Bavarian-style main dish. Bavarian food is more filling and hearty than delicate. Pork is probably the single most important food in Bavaria, with potatoes running a close second. This is food for an early fall day when the air is crisp in the morning, and by dinner you want something a bit substantial.

I originally planned to cook the smoked tenderloin in beer and sauerkraut, hearkening back to the days when I was young, poor, and had never hear of fat grams – and cooked large, cheap fatty pork steaks in sauerkraut and beer for dinner, served with mashed potatoes. But I had already marinated the pork tenderloin in beer and herbs before smoking it, and I didn’t want beer flavor overwhelming the dish, since the pork had a nice flavor of its own. This experiment came out even better than I expected it to. I served it with plan boiled potatoes.

Smoked Pork Tenderloin with Sauerkraut and Apples

1 one pound smoked pork tenderloin
3 cups of good quality sauerkraut, drained
4 medium apples, peeled, cored, quartered, and sliced thinly (I used Gala apples, but any firm apple would do.)
1/4 cup brown sugar, packed

Preheat oven to 350 F. In a medium bowl, mix sauerkraut, apples, and brown sugar together. Place 1/2 of sauerkraut mixture in a casserole that is long enough to hold the pork tenderloin. Place pork tenderloin on top of the sauerkraut mixture and cover with the remaining sauerkraut. Cover casserole and bake for 1 hour. Remove from oven, Slice pork tenderloin cross wise and serve over sauerkraut mixture. This makes 4 four ounce servings at about 4 grams of fat/serving.

The sauerkraut I used was an old-fashioned sauerkraut that was less tangy than most deli sauerkraut – almost a little sweet. I think that regular sauerkraut would work as well.


1 Response to “Smoked Pork Tenderloin with Sauerkraut and Apples”

  1. 1 Dave B April 7, 2009 at 4:27 pm

    I made this the other day and it was Excellent!! I used regular
    sauerkraut and topped with a sprinkle of nutmeg. Also, for a
    side, I made sweet potato strips, broiled with a toss of olive oil
    and a little s&p. Excellent side.

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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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