Pork Tenderloin Sauerbraten

Ingredients:

Ingredients:
1 Pork Tenderloin, or you can use a pork loin roast.

Marinade:
1 cup white wine or dark beer
1 cup white vinegar ( cider, white wine or sherry)
1 cup water
5 bay leaves
12 cloves
1 large yellow or Spanish Onion sliced in strips
12 peppercorns

For Cooking
Oil 1 large Spanish or Yellow onion Sliced in Strips
1 cup chicken stock
1 cup strained marinade

Sauce:
2 cups Stock (add to strained stock)
Slurry
1 / 4 cup flour
1 cup water, whisked thoroughly
*optional you could use gingersnaps to thicken the gravy

Directions:
1.Bring the water, vinegar and wine to just a simmer and turn off. Add the onion strips, and spices and let cool to room temperature.

2. Trim the Pork Tenderloin. Place a plastic storage bag in a glass dish and prop the opening. Add the Mariande with spices and onions and then the tenderloin. Close the bag and refrigerate for 2 days to a week. The more you marinate the richer the flavor.

3. Dry the Tenderloin. Strain a cup of the marinade a reserve.
Brown all sides of loin on medium heat in a skillet with some good cooking oil..

4. Add a the sliced onion to the pan and brown the onions.

5. Add the reserved marinade, the stock and a little more white wine. I add one or two of the bay leaves from the marinade also.

6. Remove the meat from rest on the cutting board while making the gravy.

7. Strain the stock, and add a bit more if necessary. I wanted 2 cups of stock. Bring the stock to a simmer and whisk in half of the slurry. You could use ginger snaps to thicken the gravy. It will take about 1 cup of chunked up gingersnaps.

8. Let the stock come to a gentle boil and give it a minute to thicken. Add more slurry to get the desired thickness of your gravy. Slightly underthicken if it is going to sit for a while before you serve. It will thicken more as it sits.

9. Slice the tenderloin in equal pieces for all. Ladel a small amount 1 / 4 cup gravy on the plate then lay the slices on the plate and top with sauce. This way you don't mask the nice looking roast with sauce. You could serve the sauce in a gravy boat as well. I served Semmelknödel with the roast.