Frankfurt Style Roast Tenderloin

Frankfurt Style Roast Tenderloin

Course: MainCuisine: German, Hessen, FrankfurtDifficulty: Easy

This is a modern creation, wrapping a pork tenderloin in sauerkraut and serving with an apple-based sauce.


  • 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


  • 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

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