Sauerkraut Tenderloin. I’m Anthony Dias Blue with the Blue Lifestyle Minute sponsored by CUISINART. This winter dish is enough to warm any cold bones. To make, preheat your oven to three-hundred fifty degrees. Season and sear a pork tenderloin in a dutch oven. Remove the tenderloin, and add four tablespoons of butter to the pot. Next, add one small onion, and one large tart apple, both thinly sliced. Cook until they soften, about four minutes, then stir in one cup of cider, such as Anxo Dry Cider, one pound of drained sauerkraut, two tablespoons of brown sugar, and one teaspoon of caraway seeds. Bring the mixture to a simmer and then replace the pork tenderloin. Cover, and place in the oven for forty-five minutes. This recipe was provided by delish. I’m Anthony Dias Blue sponsored by CUISINART – fine small appliances and cookware. Visit This is the Blue Lifestyle Minute, check out our website at