pork tenderloin and sauerkraut recipe

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pork tenderloin and sauerkraut recipe
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The Best pork tenderloin and sauerkraut recipe

I’ve been making pork tenderloin with sauerkraut for years, and it’s always a hit with my family. This recipe is a staple in our household, and I love how easy it is to prepare. The combination of the tender pork and tangy sauerkraut is a perfect match.

My kids are picky eaters, but they devour this dish without complaint. I’ve even served it at potlucks and gatherings, and everyone raves about it. The best part?

It’s incredibly healthy – the pork tenderloin is lean protein, and the sauerkraut is packed with vitamins and antioxidants. Plus, it’s ridiculously easy to make – just brown the pork, add some onions and garlic, then layer in the sauerkraut and bake until it’s golden brown. I like to serve it with a side of roasted vegetables or a simple green salad.

It’s the perfect comfort food for a busy weeknight or a special occasion. My family requests it frequently, and I’m happy to oblige. I’ve even made it for my husband’s coworkers when they come over for dinner – they all ask for seconds!

It’s that good.

Pork Tenderloin with Sauerkraut

Pork Tenderloin with Sauerkraut

4.6 from 560 votes

A hearty and flavorful dish featuring tender pork tenderloin braised with tangy sauerkraut and aromatic spices. This one-pan meal is perfect for a comforting weeknight dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pork

1 1/2 pounds pork tenderloin, trimmed
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon caraway seeds

For the Sauerkraut

1 tablespoon butter
1 medium onion, thinly sliced
2 cloves garlic, minced
1 pound sauerkraut, drained and rinsed
1/2 cup chicken broth
1/2 cup dry white wine or apple juice
1 bay leaf
1 tablespoon brown sugar

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Pat the pork tenderloin dry with paper towels and season evenly with salt, black pepper, and caraway seeds, pressing the spices gently into the meat.
3Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4Sear the pork tenderloin for 2 to 3 minutes per side until a deep golden brown crust forms, then transfer the pork to a plate.
5Reduce the heat to medium and add butter to the skillet.
6Cook the sliced onion for 4 to 5 minutes until softened and translucent, then stir in the minced garlic for 30 seconds until fragrant.
7Add the drained sauerkraut, chicken broth, white wine or apple juice, bay leaf, and brown sugar to the skillet.
8Stir to combine and bring the mixture to a gentle simmer over medium heat.
9Nestle the seared pork tenderloin into the sauerkraut mixture, spooning some of the sauerkraut over the top.
10Transfer the skillet to the preheated oven and roast for 15 to 20 minutes until the internal temperature of the pork reaches 145°F (63°C) on a meat thermometer.
11Remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
12Discard the bay leaf, then slice the pork into 1/2-inch thick medallions and serve with the sauerkraut spooned over the top.

🔧Equipment

Large oven-safe skillet or Dutch oven
Cutting board
Chef’s knife
Measuring spoons
Tongs
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 95mg🧂Sodium: 900mg🌾Total Carbs: 14g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 40g

📝Notes

For a milder sauerkraut flavor, rinse it thoroughly under cold water before using. You can substitute apple juice for the white wine to make it non-alcoholic. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Pork Tenderloin with Sauerkraut Works

This pork tenderloin and sauerkraut has become my go-to when I need something that feels special but does not keep me in the kitchen all day, and it works just as well for a Sunday dinner as it does for a crowd at a family gathering.

The tenderloin stays juicy, the sauerkraut soaks up all that flavor, and everyone at the table finds something to love on the plate.

It is simple, reliable, and the kind of meal I never have to second guess.

❓ Frequently Asked Questions About Pork Tenderloin with Sauerkraut

Q: What type of pork tenderloin should I use?

For this recipe, you’ll want to use a fresh pork tenderloin – look for one that’s about 1-2 pounds in weight. You can usually find these at your local butcher or grocery store.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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