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Instructions
Start by cutting
the tenderloin into pieces of even thickness and shake in a bag
with flour and other dry ingredients. Wetting it a little
first helps to get a good coating. Cook in lard until nicely
browned on medium high heat. You want an internal temp of no more than
140F. It's easiest to do it in large pieces then cut them to
bite-sized after. Remove from pan and add onions, cooking until
browning a little.
Return the bite-sized pork to the skillet with the onions and add 1
cup or so of chicken broth, cover and simmer on low for 10
minutes.
Next add the14 oz can of drained Bavarian sauerkraut. If you can't
find Bavarian you may wish to rinse the kraut to cut down on the
sharpness. With Bavarian no rinsing is needed, just drain
it. With the pork and kraut now in the skillet make sure you have
a soupy mixture, add more broth if needed. Simmer another 10
minutes.
When that has finished braising, take some of the hot liquid and
add it to the 1- 1 1/2 cups of sour cream whisking to a smooth
consistency, then add that back into the skillet.
Heat just until warmed through without allowing it to boil and
serve with mashed potatoes or noodles.
Notes - Lard is best because it enhances the pork flavor much more
than butter or oil. If you can't find Bavarian sauerkraut, add a
little white wine and caraway seed and rinse the sauerkraut before
adding it.
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