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.