Lucky Pork Tenderloin & Sauerkraut
Your guests will savor each bite of this tender and juicy pork tenderloin. The flavor fusion of Scuppernong Blush, seasonings and pork pairs perfectly with the tartness of the sauerkraut and mashed potatoes. Whether consumed on New Year's or all throughout the year, you will find yourself lucky to have found a recipe so delicious.
Ingredients:
- Fresh pork tenderloin
- 2 cups Scuppernong Blush
- 4 cloves of garlic
- 1 tablespoon roasted garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon meat tenderizer
- 1 teaspoon cracked pepper
- 32 oz sauerkraut
- Mashed potatoes
Directions:
- Slice four slits on top of pork tenderloin.
- Insert a clove of garlic in each slit.
- Marinate pork tenderloin with Scuppernong Blush overnight.
- Pat dry pork tenderloin
- Mix roasted garlic powder, onion powder, paprika, meat tenderizer and cracked pepper to make a dry rub.
- Evenly spread and pat dry rub over top of tenderloin.
- Cook in oven at 400° for 15-20 minutes, until internal temperature is 145°.
- Let the tenderloin rest for 5-10 minutes.
- Cut medallions off of finished tenderloin.
- Surround mashed potatoes with medallions.
- Top mashed potatoes with sauerkraut.
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