In order to construct six-pointed stars, which can then be iced to resemble snowflakes, this recipe for gingerbread snowflakes starts with my preferred gingersnap cookie recipe.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds pork tenderloin
- ½ teaspoon ground sage
- garlic salt to taste
- 1 (32 ounce) jar sauerkraut, drained
- ½ apple
- ½ onion
- ⅓ cup brown sugar
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Rub tenderloin with sage and garlic salt. 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 the internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 199 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 4 g |
| Protein | 25 g |
| Saturated Fat | 1 g |
| Sodium | 1063 mg |
| Sugars | 12 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe overall is good….but the suggested cooking time of 2-3 hours is a disaster. I cooked 2 tenderloins with sauerkraut, apples and onions on them for 2 hours @ 325 and checked the temp which was above 180. Needless to say they were quite overdone…so this recipe needs to be corrected to start checking temp of meat after 1 hour!
I didn’t like sauerkraut – until now! I made it 5 days ago and my family is requesting it again. I doubled the onion, apple and garlic. Absolutely delicious!
I follow the recipe exactly except that I use the entire onion and apple. As it roasts everything melts together and it’s so delicious!
I make it with more apple and no sauerkraut, substituting other vegetables such as celery or carrots, which I place to the sides of the meat, with the apple slices on top of the meat. Instead of garlic powder, I stick finely minced fresh garlic into the meat. Sage, cayenne, fresh cilantro, and a couple teaspoons of olive oil and honey (instead of the brown sugar) also go on top of the pork before the apple slices are applied to cover it, with aluminum foil loosely covering the whole baking dish. Two hours of cooking time is usually plenty.
I added some water, no sage, no apple. The pro was tender and delicious! Definitely will make it again!
It was sensational. Great flavor very moist.
I opted not to make this as the cooking time was vague: 2 to 3 hours. I really need a more definitive time so that I have other dishes finishing at the same time. I don’t think I ever ate or served just a pork roast. I gave it 3 stars because it does sound yummy.
Apparently many people posting recipes (this is not the only recipe) don’t know the diff between pork loin and pork tenderloin. No way tenderloin needs to be cooked 2-3 hours, an internal temp of 150 should be reached in 30-45 minutes.
I did use a 3 pound tenderloin so I added additional onions, apples, and seasoning. Everyone at my party said it was the best pork tenderloin there ever had!!! I will definitely be making this again.
Will make again, cut roasting time in half. Added red skin potatoes. Yum!
forgot to start it in slow cooker in the morning, but wouldn’t be home in time to start it in the oven at 325, so I put it in the oven at 1pm at 275 degrees, by 5 pm it was perfect.
This was superb; moist and tender. I will make it again.
Simple and delicious!!
3 hours is entirely too long at 325. Was completely dried out. 2 hours max
This is one of THE most delicious, flavorful roasts I have ever made, and it’s so quick and easy!!! This will be in my favorites for sure and I will make it as often as I can!
This was amazing, very tender and juicy everyone loved it, my grandsons have never eaten sauerkraut before, needless to say they love sauerkraut this way and told me to fix this one again and often, so it’s definitely a keeper and we will have this wonderful recipe again.
I’ve used this recipe numerous times. It’s easy and makes a great presentation. I done it both with and without the brown sugar on top.
This was awesome! Followed the recipe just as written except I only had a 1 lb tenderloin. Cooked in about an hour and it was delicious!
Have to watch the temp. Pork cooks quickly . I used a 6-6.5 lb roast . It was done in about 2.2 hours . Also browned meat in broiler before cooking . Used minced garlic instead of garlic salt . Awesome taste .
I’m getting ready to make this recipe and I already know it will be wonderful. One thing . . . the picture above looks like a “Pork loin”, not a “pork tenderloin”. There is a difference. A pork tenderloin is a very thin cylinder (kind of eel shaped) and a pork loin is much thicker. A pork tenderloin is usually around 1 lb. of meat. I’ll be using two. A pork loin can be 4 lbs. (maybe more) and some people buy them whole and section them into the sizes they want. Just a little FYI.
I got very bitter, inedible sauerkraut.