Mustard and thyme-rubbed pork tenderloin is roasted right on a bed of sauerkraut, sweet apple and onion for a tasty fall-inspired dinner. A firm, sweet, red apple, such as Pink Lady or Fuji are perfect selections.
1 can (14.5 oz.) Del Monte® Sauerkraut, drained and squeezed dry
1 firm, sweet, red apple, cored and cut into 1/4-inch-thick slices
1 yellow onion, thinly sliced
2 Tbsp. unsalted butter, melted
2 pork tenderloins (1 lb. each)
1 Tbsp. Dijon mustard
1 Tbsp. fresh thyme leaves or 1 tsp. dried thyme
Heat oven to 425°F. Mix together sauerkraut, apple, onion and butter in a 9x13-inch baking dish with hands, separating any clumps of sauerkraut. Spread into an even layer.
Pat pork dry with paper towels; rub with mustard and season with thyme, salt and pepper. Place over sauerkraut.
Roast 30 to 35 minutes until cooked through (145°F internal temp). Let rest 10 minutes before slicing and serving.