Preheat the oven to 375°F (190°C).

Place the pork tenderloin in the center of a large baking dish.

Cut the potatoes in half, if you prefer. You can leave them whole.

In a mixing bowl, toss the potatoes with olive oil, garlic powder, dried rosemary, Italian seasoning, salt, and pepper until evenly coated.

Arrange the seasoned potatoes around the pork in the baking dish.

Season the sauerkraut with salt, pepper, dried thyme, and dried rosemary. Stir to combine.

Add the seasoned sauerkraut around the pork and potatoes in the baking dish.

Pour the chicken broth over the sauerkraut and potatoes to ensure moisture during baking.

Cover the baking dish with foil and bake for 40-45 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

For crispier potatoes, uncover the dish for the last 10 minutes of baking.

Remove the pork from the oven and let it rest for 5-10 minutes.

Slice the pork tenderloin and serve it with the sauerkraut and potatoes—either placing them on top or serving them alongside, according to your preference.