Ingredients
- 4 lb Pork Tenderloin
- 1/2 tsp Salt
- 1/4 tsp Ground Black Pepper
- 1/2 tsp Marjoram divided
- 1 Bay Leaves
- 1/8 cup Butter
- 3 med Shallot
- 1/4 cup Flour all purpose
- 1 1/4 cup Dry White Wine
- 1/2 lb Shiitake Mushrooms sliced
- 1 med Spanish Onion
- 1/2 cup Sauerkraut
- 1 cup Sour Cream
- 1 1/2 cube Beef Bouillon
- 1/2 tbsp Chive
Servings: people
Instructions
- Preheat oven to 450°F.
- Rub pork tenderloin with salt, pepper, and 1/4 tsp of marjoram. Place in roasting pan with bay leaves and roast uncovered for 10 minutes. Remove from oven and drain fat. Reduce oven temp to 350°F.
- In a 4 quart saucepan, melt butter until is sizzles. Add shallots and brown lightly.
- Mix in flour and cook for 2 minutes.
- Add wine and mix thoroughly until creamy.
- Add shiitake mushrooms, onions, sauerkraut and juice, sour cream, beef bouillon cubes, chives, and remaining marjoram. Salt and pepper to taste. Mix well.
- Pour sauce over meat, cover and return to oven. Roast until juices run clear when pierced with a fork, about 1.5 hours. Some say to cook it until 145°F, this leaves a slightly pink center, which is apparently how the pork people are telling everyone to do.
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