This pork loin was easy to prepare, and ultimately make and ‘fugeddaboudit,’ but then again, I did use my trusted crockpot so it made my life that much easier! Friends, I’m telling you, honestly if you don’t have a crockpot or if you have never used one THEY ARE one of the best EVER inventions (next to a heated blanket, of course) ever!
Sauerkraut has some pretty amazing health benefits and in case you didn’t know how it was actually made… here you go. Sauerkraut is raw finely shredded cabbage, that has been fermented, meaning heat was not used during the process, mixed with salt and tightly packed in an airtight container left to ferment. This process will kill the bacteria that makes the fermentation process possible. The cabbage then is left to preserve and ultimately makes ‘ sour cabbage.’ This sour cabbage is full of probiotics, which may help to keep your “good” and “bad” bacteria in your gut balanced and aid in digestion.
Here are just some of the health benefits of eating Sauerkraut:
- Chalked full of Probiotics
- Rich in Vitamin C
- Contains a Cancer-fighting compound-isothiocyanate-What does that mean for you?Well, it means this compound can help stop carcinogens (cancer causing substances) dead in their tracks in 3 distinct and amazing ways:
- Isothiocynanate- do NOT allow carcinogens to be activated-Awesome
- Isothiocynanate- offset the poisonous/toxic effects of carcinogens that have been activated-Score another point
- Isothiocyanate-speed up carcinogen removal out of the body-Even better
- High in B vitamins
- Pork Tenderloin
- 1-2 bags of Sauerkraut
- Sea Salt
- 1/2 c. chopped onion
- 2-3 garlic cloves
- Olive Oil
- Sprinkle salt and pepper on both sides of Tenderloin and brown both sides
- Place into Crockpot
- Drizzle a bit of olive oil in pan and put chopped onion and garlic into pan with the left over pieces of browned pork in the pan. Cook until onions and garlic are translucent. Add a ½ c. to 1 c. of water and scrape the bottom of the pan slowly add sauerkraut in the pan and slightly warm it up to allow the juices and pieces of pork to mix in with the sauerkraut
- Remove the lid from the crock pot and pour sauerkraut and juices over the tenderloin and cook on low for about 7-8 hours.
- Add your vegetable and dinner is served
1 thought on “Pork tenderloin and Sauerkraut with baked Red Potatoes and Brussels Sprouts”
Sounds really good MMMMMMMM