- 1 large can sauerkraut, drained
- 1 (2 pound) pork tenderloin
- 2 cans cream of mushroom soup
- 1 1/2 cups water
- 1 1/2 envelopes onion soup mix
- 1 package egg noodles
- Cook noodles; drain.
- Brown the meat, remove meat from pan, pour soup and water into pork drippings.
- Mix sauerkraut with noodles,;add meat then liquid.
- Bake at 325 degrees F for 45 to 60 minutes or until the meat is tender.