Pork Tenderloin With Cran-Apple Sauerkraut

• 1/4 pound center-cut bacon strips, chopped
• 1 cup sliced leeks (white portion only)
• 1 cup cubed peeled sweet potato
• 1 tablespoon water
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 1 medium apple, peeled and finely chopped
• 1/2 cup frozen cranberries
• 1/2 cup sweet white wine or unsweetened apple juice
• 1/4 cup packed brown sugar
• 1 teaspoon caraway seeds
• 3/4 teaspoon salt, divided
• 1 pork tenderloin (1 pound)
• 1/4 teaspoon pepper

1. In a large skillet, cook bacon and leeks over medium heat 6-8 minutes or until bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
2. Place sweet potato and water in a large microwave-safe dish. Microwave, covered, on high for 2-3 minutes or until potatoes are almost tender; drain. Stir in bacon mixture, sauerkraut, apple, cranberries, wine, brown sugar, caraway seeds and 1/4 teaspoon salt.
3. Transfer half of the sauerkraut mixture to a greased 4-qt. slow cooker. Sprinkle pork with pepper and remaining salt; place in slow cooker. Top with remaining sauerkraut mixture. Cook, covered, on low 2-3 hours or until pork is tender (a thermometer inserted in pork should read at least 145u0b0).
4. Remove pork from slow cooker; tent with foil. Let stand 10 minutes before slicing. Serve pork with sauerkraut.

center, leeks, water, sauerkraut, apple, frozen cranberries, sweet white wine, brown sugar, caraway seeds, salt, pork tenderloin, pepper

Taken from www.tasteofhome.com/recipes/pork-tenderloin-with-cran-apple-sauerkraut/ (may not work)