Well, I just made the OP recipe, and it was really good. The only mistake I made was having, I think, smaller loins than the recipe and keeping them in the oven five minutes too long. Middles were good but ends were a little dry. The kraut/apple/onion side was really good. My only change was putting in a little more apple*. I used a sweet Bavarian mustard that I like instead of the sharp mustard they called for, and I think it was a better choice. Washed it down with an Idaho Snake River Valley wine.
I think what I might do next time is crumble some of the bacon from the loins into the kraut side. Otherwise, this was really easy to make, with cooking being 90% of the time. Very fast prep. Also a relatively healthy meal, I think. I'll definitely be making this much more often.
* I am finding that I really like apple in dishes. I will even make hot turkey sandwiches where I put somewhat thick apple and onion slices in. Done right, the meat and cheese heat up well while the onion and apple still stay crisp and cool. It's a tasty effect. I find that recipes I find with apple in them tend to be healthier alternatives as well.