Pork Tenderloin & Sauerkraut

• 1 Pork tenderloin (~ 1 lb)
• sauerkraut (small bag)
• 1/2 c Water
• apple (1 lg)
• 1/2 onion
• 1 tbs English Prime Rub (Penzeys)
• 2 tsp Thyme
• salt & pepper
• 2 tbs Olive Oil

1. Brine pork in 1 qt cold water & 2T salt.
2. Pat dry the pork.
3. Rub in 1 T olive oil, salt, pepper, or favorite rub
4. Set oven to 375 F.
5. Dice 1/2 onion and set aside.
6. Add 1 tbs of olive oil to a dutch oven and heat med.
7. When oils starts smoking, add pork.
8. Seer 4 min/side
9. Remove and set aside.
10. Reduce heat to med-low.
11. Add onions
12. Saute onions for 2-3 minutes
13. Add sauerkraut & water
14. Add Thyme, salt & pepper
15. Grate apple into dutch over & bring to boil.
16. Cover Dutch Oven and place in oven for 45 min.
17. Check water level in Dutch oven, don't let it dry out.
18. Add pork to Dutch Oven, 10 - 15 min.
19. Cook until center reaches 130 F for Medium.
20. Remove pork and tent under foil for 10 minutes before slicing.

tenderloin, water, apple, onion, rub, thyme, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-sauerkraut-52817271 (may not work)