Ingredients
1/4 pound center-cut bacon strips, chopped1 cup sliced leeks (white portion only)1 cup cubed peeled sweet potato1 tablespoon water1 can (14 ounces) sauerkraut, rinsed and well drained1 medium apple, peeled and finely chopped1/2 cup frozen cranberries1/2 cup sweet white wine or unsweetened apple juice1/4 cup packed brown sugar1 teaspoon caraway seeds3/4 teaspoon salt, divided1 pork tenderloin (1 pound)1/4 teaspoon pepper
Preparation
In a large skillet, cook bacon and leeks over medium heat 6-8 minutes or until bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
Place sweet potato and water in a large microwave-safe dish. Microwave, covered, on high for 2-3 minutes or until potatoes are almost tender; drain. Stir in bacon mixture, sauerkraut, apple, cranberries, wine, brown sugar, caraway seeds and 1/4 teaspoon salt.
Transfer half of the sauerkraut mixture to a greased 4-qt. slow cooker. Sprinkle pork with pepper and remaining salt; place in slow cooker. Top with remaining sauerkraut mixture. Cook, covered, on low 2-3 hours or until pork is tender (a thermometer inserted in pork should read at least 145°).
Remove pork from slow cooker; tent with foil. Let stand 10 minutes before slicing. Serve pork with sauerkraut.
