Oxmoor House JANUARY 1997
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add apple, onion, and allspice; saute until onion is tender. Remove from heat; stir in sauerkraut. Set aside.
Trim fat from tenderloin. Cut tenderloin lengthwise down center, cutting to, but not through, bottom. Flip cut piece out to enlarge tenderloin. Brush 1/4 cup dressing over cut surface of meat. Spoon sauerkraut mixture over dressing. Bring sides of meat together, and tie securely at 2-inch intervals using heavy string. Brush remaining 2 tablespoons dressing over tenderloin. Sprinkle tenderloin with pepper, and roll in breadcrumbs. Place, seam side down, on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of tenderloin, if desired.
Bake, uncovered, at 425° for 50 to 60 minutes or until meat thermometer registers 145° (medium-rare) or 160° (medium). Cover with aluminum foil the last 25 minutes of baking to prevent excessive browning, if necessary. Remove tenderloin from oven, and let stand 10 minutes. Cut into 1/2-inch-thick slices.
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