Dutch Oven Stove Top Porky-Kraut Dinner

3/4 cup barley

2 large russet potatoes, pealed and diced

1.5 pounds pork tenderloin, trimmed and silver removed

2 Tablespoons olive oil

1 large onion diced

28 ounce can diced tomatoes

2- 32 ounces packages of fresh kraut (from refrigerated section of the food store), drained

3 teaspoons caraway seeds

1 1/2 cups julienned carrots

1 lb Polish sausage cut on diagonal

Salt and pepper

Add barley, 1 1/2 cups cold water, and 1/8 teaspoon salt to medium saucepan and cook according to package directions. Set aside when done.

Place diced potatoes in large saucepan and cover with about 1 inch of salted cold water. Bring to a boil, reduce heat and simmer for about 10 minutes. Add julienned carrots and simmer additional 5 minutes. Drain and set aside.

Preheat oven to 450 degrees. Rub pork tenderloin with 1 teaspoon olive oil, salt and pepper. Place in roasting pan, and roast for 25 minutes. Set aside to rest.

While pork tenderloin is roasting in the oven, heat Dutch oven to medium heat, add 1 tablespoon of oil, add onions and sauté onions until golden brown (about 6 minutes). Add canned tomatoes (undrained), caraway, drained kraut, and 4 cups water.

Salt and Pepper to taste

Bring to a boil, reduce heat to simmer and cover, stirring occasionally.

30 minutes later, stir cooked barley into kraut mixture, cover and simmer on low for an hour. Stir occasionally. Add water as needed.

Sear polish sausage and 2 inch pork tenderloin pieces in 2 teaspoons of oil until golden brown.

Add to kraut mixture, cover and simmer additional 20 minutes.

Add cooked potatoes and carrots the last 5 minutes.

Makes 6-8 servings

Theresa Salgado