Choucroute Garni

• 5 cups sliced Braeburn apple
• 6 whole black peppercorns
• 6 juniper berries, lightly crushed
• 2 bacon slices, chopped
• 1 (32-ounce) jar sauerkraut, rinsed and drained
• 1 (14-ounce) package smoked turkey sausage, cut into 8 equal pieces
• 1 (12-ounce) bottle dark beer
• 1 pound pork tenderloin, trimmed
• Cooking spray
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Combine first 7 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat, and keep warm.
2. While sauerkraut mixture is cooking, cut pork crosswise into 8 equal slices. Place each slice between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness using a meat mallet or rolling pin. Lightly coat both sides of pork slices with cooking spray, and sprinkle both sides of pork with salt and pepper.
3. Heat a large nonstick skillet over medium-high heat. Add half of pork slices; saute 2 minutes on each side or until pork loses its pink color. Remove from heat, and keep warm. Repeat procedure with remaining pork slices. Serve pork with sauerkraut mixture.

braeburn apple, black peppercorns, bacon, sauerkraut, turkey sausage, pork tenderloin, cooking spray, salt, black pepper

Taken from www.myrecipes.com/recipe/choucroute-garni (may not work)