1
garlic clove, crushed
1 teaspoon paprika
salt and pepper
1 pork tenderloin
1/2 pound rindless smoked bacon slices
knob of butter
1 large onion, chopped
1 teaspoon caraway seeds
1 pound sauerkraut
1 cup dry white wine
parsley sprigs, to garnish
Mix together the garlic, paprika and a little seasoning. Rub this mixture all over the pork. Stretch the bacon slices out thinly with the back of the knife. Wrap the slices around the tenderloin, to enclose it completely, tying them neatly in place.
Melt the butter in a small saucepan and cook the onion with the caraway seeds for 5 minutes. Squeeze the liquid from the sauerkraut, then slice it. Pace the sauerkraut in the soaked clay pot, then mix in the onion and pour the wine over. Lay the pork on top. Cover the pot and place in the cold oven. Set the oven at 425F. Cook for 50 minutes. Uncover the pot and cook for a further 15 minutes. Untie and slice the pork; serve on the sauerkraut and garnish with parsley.
