It is the first day of the New Year! The day when people are anticipating a fresh start and the future looks promising. Many cultures promote eating specific foods on New Year’s Day to encourage good fortune during the coming year. We are on board for that!

Eric & I both grew up close to Pennsylvania Dutch country, although “Dutch” is a misnomer. It was actually German immigrants that settled in Pennsylvania in the 17th & 18th centuries, bringing their culture & traditions with them. Pork & sauerkraut on New Year’s is one of those traditions. Pork bringing good luck gets its symbolism from the foraging habits of pigs. Pigs root forward with their snouts in search of food. That forward motion signifies progress or growth, something many people strive for in a new year. Sauerkraut, a tasty complement to pork, fulfills the adage, “Eat ‘sour cabbage’ for a sweet year.” We are happy to abide by these Pennsylvania Dutch traditions for greeting the new year!

Pork Tenderloin with Sauerkraut

Pork Tenderloin with Sauerkraut (adapted from allrecipes.com) Makes 6 servings

Ingredients:  

• 2 pounds pork tenderloin
• 1/2 teaspoon ground sage
• 1 clove garlic
• salt  & pepper to taste
• 1 (32 ounce) jar sauerkraut, drained
• 1 apple, cored & quartered
• 1/2 onion, quartered
• 1/3 cup brown sugar

Directions:

Preheat the oven to 325°. Rub the tenderloin with the sage and garlic, then season with the salt & pepper. Place the tenderloin in a baking pan or casserole dish.

Use the smallest baking dish possible that will hold the pork & sauerkraut.

Cover the meat with half of the sauerkraut. Place the apple and onion, cut sides down, on top of the sauerkraut. Cover it with the remaining sauerkraut. Sprinkle the brown sugar over top of it all.

Layer the sauerkraut, apple & onion, then more sauerkraut, and top it all off with the brown sugar.

Cover the dish and bake it in the oven for 1 to 1 1/2 hours, until the internal temperature of the pork has reached 145°. Let the pork rest for 5 minutes, then remove it from the baking pan and slice it into medallions. Slice the apple & onion, also. Transfer the sauerkraut to a serving platter, layer on the pork medallions, and top those with the slices of apple & onion.

Pork & sauerkraut is good luck for the New Year!

Wishing you health & happiness & prosperity in 2016!  ~Linda

Pork Tenderloin with Sauerkraut (adapted from allrecipes.com) Makes 6 servings

Ingredients:

• 2 pounds pork tenderloin
• 1/2 teaspoon ground sage
• 1 clove garlic
• salt  & pepper to taste
• 1 (32 ounce) jar sauerkraut, drained
• 1 apple, cored & quartered
• 1/2 onion, quartered
• 1/3 cup brown sugar

Directions:

Preheat the oven to 325°. Rub the tenderloin with the sage and garlic, then season with the salt & pepper. Place the tenderloin in a baking pan or casserole dish. Cover the meat with half of the sauerkraut. Place the apple and onion, cut sides down, on top of the sauerkraut. Cover it with the remaining sauerkraut. Sprinkle the brown sugar over the top of it all.

Cover the dish and bake it in the oven for 1 to 1 1/2 hours, until the internal temperature of the pork has reached 145°. Let the pork rest for 5 minutes then remove it from the baking pan and slice it into medallions. Slice the apple & onion, also. Transfer the sauerkraut to a serving platter, layer on the pork medallions, and top those with the slices of apple & onion.