SCHWEINELENDE MIT SENFGLASUR
(Pork Tenderloin with Mustard Glaze)

1 pork tenderloin (may be marinated for several hours if worried about dryness)

1/3 c. Dijon mustard

2-3 Tbs. rough cut mustard

2 Tbs. honey

Chili pepper flakes

Freshly ground pepper and salt to taste

¼ c. sour cream (optional)

Season tenderloin with salt and pepper.

Glaze

Combine mustards and honey. Brush ¼ c. of mixture on pork. Let sit for 10-15 minutes. Preheat grill to high and grill pork on each side about 10 minutes or until done to your liking. If you like, add a small sour cream to remaining glaze and serve at table.

NOTE: If dryness is a concern, marinate overnight or for several hours in the fridge (turning 2-3 times). Bring to boil: Water to cover pork, 1/3 c. sea salt, ¼ c. sugar, bayleaf, capful of peppercorns. Cool. Place pork in to soak, cover and refrigerate.

SAUERKRAUT MIT KARTOFFELN
(Sauerkraut with Potatoes)

3 large russet potatoes

32 oz. bag s...