Frankfurt Style Roast Tenderloin
Course: MainCuisine: German, Hessen, FrankfurtDifficulty: EasyThis is a modern creation, wrapping a pork tenderloin in sauerkraut and serving with an apple-based sauce.
Ingredients
- Meat
800g Pork Tenderloin, cleaned and scrubbed
Salt, Pepper
1 Frankfurter Sausage
- Sauerkraut
1 Onion
1 Apple
250g Sauerkraut
125ml Heavy Cream
2 Tbs Flour
50g Butter
- Apple Sauce
1 Onion
2 Apples
250ml Apple Juice
Flour
Salt, Pepper
Calvados
Directions
- The Filet
- Season the filet with salt and pepper
- Heat high-temperature oil in a pan
- Sear the meat on all sides and remove it from the pan
- Once cool, cut a notch lengthwise down the file and insert the Frankfurter into the middle
- The Sauerkraut
- Chop the onion and apple and cook with oil in a new pan over medium heat
- Add the sauerkraut and mix thoroughly and continue to cook for about 10 minutes until the Sauerkraut is soft
- Remove from the heat and mix with the cream
- Sauce
- Chop the onion and two apples and deglaze the pan from the filet over medium heat
- When the apple and onion are soft, pour the apple juice and bring to temperature
- Reduce to desired consistency, and then add the flour or thickener and season with salt, pepper, and calvados
- Coming Together
- Preheat the oven to 160°C
- In an oven-safe pan or casserole, spread the sauerkraut around evenly. Place the Filet on top
- Cook for 35 minutes or to the desired internal temperature, drizzling butter over the Filet every 10 min or so
- Serve together with the sauce