Roast Pork Tenderloin with Bacon Cran-Apple Hoganville Family Farms Sauerkraut
Hoganville Family Farms of Olathe, KS has been making their family's special recipe of sauerkraut for generations. Their kraut is special because it is fermented without vinegar, so the only ingredients are salt, water, and cabbage, making for a fresh, crisp taste! You can for their kraut online or find them in a store near you.
Watch Chef Alli's segment on KAKE-TV to learn more about Hoganville Family Farms and get tips for the recipe.
1 pork tenderloin, approx 1 lb., seasoned to taste with kosher salt and freshly ground pepper
1-2 Tbs. olive oil
1/4 cup white wine
1/3 cup dried cranberries
2 apples, skin-on, cored and cut into 1/2” cubes
8 strips center-cut bacon, chopped
2 cups sliced leeks (white portion only)
1 medium or 2 small sweet potatoes, peeled and cut into 1/2” cubes
2 cups Hoganville Family Farms sauerkraut, drained
1/2 cup white wine
1/3 cup packed dark brown sugar
1 tsp. caraway seeds
In a medium bowl, place 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; 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 cranberry/apple mixture, sauerkraut, 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 F. 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.
Place the pork tenderloin onto a cutting board, slicing it into medallions. To serve, place a bed of the sauerkraut mixture onto serving plates, then top with pork medallions. Enjoy!
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