Are you looking for a delicious and healthy dinner recipe that's also quick and easy to make? Look no further! This pork tenderloin with sauerkraut recipe is a perfect example of a simple yet incredibly flavorful meal. It's packed with nutrients, requires minimal prep time, and is sure to become a family favorite. Forget complicated cooking – this is homemade cooking at its best, perfect for busy weeknights or a relaxed weekend dinner.
Ingredients:
- 1.5 lbs pork tenderloin, trimmed
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (26 oz) jar sauerkraut, drained
- 1 cup chicken broth
- 1/2 cup dry white wine (optional, can substitute with more broth)
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp caraway seeds
- 1/2 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
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Sear the Pork: Season the pork tenderloin generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until nicely browned, about 2-3 minutes per side. This step helps to lock in the juices and develop a delicious crust.
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Sauté the Aromatics: Remove the pork from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Combine and Simmer: Add the drained sauerkraut, chicken broth, white wine (if using), apple cider vinegar, brown sugar, caraway seeds, and Dijon mustard to the skillet. Bring the mixture to a simmer.
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Braise the Pork: Return the pork tenderloin to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pork is cooked through and reaches an internal temperature of 145°F (63°C). Use a meat thermometer for accuracy.
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Rest and Serve: Remove the pork tenderloin from the skillet and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork. Serve the sliced pork tenderloin over the sauerkraut mixture. Garnish with fresh parsley and enjoy!
Cooking Tips for the Best Pork Tenderloin Sauerkraut:
- Don't overcook the pork: Overcooked pork tenderloin can be dry. Use a meat thermometer to ensure it reaches the safe internal temperature of 145°F (63°C) without overcooking.
- Adjust the seasoning: Feel free to adjust the amount of brown sugar, apple cider vinegar, and Dijon mustard to your liking. A touch of smoked paprika adds a nice smoky depth.
- Add other vegetables: Enhance the dish further by adding other vegetables like diced carrots, apples, or potatoes to the sauerkraut mixture during the braising process.
Variations:
- Spicy Pork Tenderloin: Add a pinch of red pepper flakes to the sauerkraut mixture for a spicy kick.
- Apple and Sausage Variation: Add diced apples and your favorite sausage to the skillet along with the onions for a heartier meal.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: Approximately 30-35g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 15-20g
This easy recipe delivers a delicious and healthy meal. It’s a perfect quick dinner idea, a great example of healthy meals made easy, and showcases the versatility of pork tenderloin. Enjoy this fantastic dish, and remember to share your culinary creations!