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Add a photoA Dijon mustard rubbed pork tenderloin cooked in a dutch oven with sauerkraut, apple, and onion.
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Ingredientes
- 2 TBSP Dijon mustard
- salt & freshly ground black pepper
- 2 1-pound pork tenderloins
- 2 TBSP olive oil
- 28 ounces sauerkraut, drained
- 1 medium yellow onion, thinly sliced
- 1 large apple - peeled, cored, and grated
Direcciones
- CLICK LINK BELOW FOR RECIPE DIRECTIONS
