My All Time Favorite Fall Dinner

With the coming of fall, nothing signals the change of seasons like this meal. Pork Tenderloin cooked in Sauerkraut, served with Mashed Potatoes and Boiled Beets.

1 large pork tenderloin
1 large bag sauerkraut (I used Boars Head)
1 tbsp caraway seeds
3 large russet potatoes
2 cans quartered beets


Heat oven to 350. Brown tenderloin on all sides in a skillet. Place in a large glass or corning wear baking dish (don't use metal, it will react with the sauerkraut)
Dump kraut all around pork, sprinkle with caraway seeds. Cover with foil and bake for 30 minutes.

Peel and cut potatoes into 1 inch cubes. Place in a large pot of boiling water. Boil until fork tender. Drain and mash with butter, salt and pepper.

Drain beet juice into sauce pan. Bring to a low boil. Add beets and cook until hot.

Remove pork from pan, slice into large chunks. Serve with potatoes, kraut and beets. Applesauce is another great addition.