A hearty dish perfect for the cast iron Dutch oven to cater small family and friends gatherings at home or in camp. The directions given here are for a large cast iron Dutch oven but any oven-proof roasting dish of sufficient size will do. Cheryl tells me that she first encountered this dish at a friends dinner party where it was prepared with pork ribs and the meat literally fell off the bone. For her family, she has found the tenderloins make for a more balanced dish with greater acceptance. Ribs or tenderloin, Dutch oven or other roasting dish, the choice is yours how you make this delicious and satisfying dish.

• 2 32-ounce jars sauerkraut, drained, rinsed
• 4 cooking apples, peeled, cored, quartered
• 5 bratwurst sausage

• 5 medium potatoes, peeled, quartered
• 2 whole pork tenderloins
• 1 package frankfurters
• 4 cups semi-dry white wine

1. Drain and rinse sauerkraut. Line the boootm of the roasting pan with the sauerkraut.
2. Rinse the tenderloins under running water and pat dry with paper towels. Slice through the tenderloing to make serving-sized pieces. Arrange over the top of the sauerkraut.
3. Peel potatoes and quarter. Arrange the potatoes with the tenderloin over the top of the sauerkraut.
4. Peel and core the apples. Cut into quarters. Arrange the apple poieces over the top of the other ingredients.
5. Arrange the bratwurst sausages over the other ingredients. Reserve the frankfurters to add later in the cooking process.
6. Add the 4 cups of wine.
7. Preheat oven to 375°. Cover Dutch oven and place in the oven for 15 minutes. Reset the thermostat to 250° and slow roast for 4 hours.
8. After 4 hours, remove the dish from the oven and check to see the pork tenderloin has cooked fork tender. Return to the oven for additional time if necessary. Add additional wine if needed. Otherwise, add the frankfurters over the other ingredients and return the covered pot back to the oven for an additional20 minutes.
9. When frankfurters have heated through, remove the Dutch oven from the oven and allow to stand for 15 minutes before serving. Ladle meats, apples and potatoes, and sauerkraut into three separate bowls for serving ease. Serving suggestion: serve with crusty bread and butter and steamed cut green beans for color and texture contrasat.