Simple fried meat dishes are common in German diets. Many were taken from French influence during the 19th century or in the post war period, which saw a huge influx of Italian and Eastern European immigration.
Sauerbraten is an ancient dish typically associated with Catholic regions of the Rhineland. In the distant past, old wine, i.e., vinegar, was used to preserve meat butchered throughout the week so that it could be sold for Sunday Roast at a reasonable price. Though most modern recipes use beef, pork was once the more common ingredient. This recipe replaces the traditional red wine with Apple Wine, a dry wine made from apples instead of grapes.
This is a modern creation, wrapping a pork tenderloin in sauerkraut and serving with an apple-based sauce.
The key ingredient to many of the traditional peasant dishes of the Saarland is the rich bacon-cream sauce. Apply liberally to everything containing potato.