Caraway-Crusted PORK Tenderloin: With Sauerkraut And Apples
- 15m Prep Time
- 35m Cook Time
- 55m Ready In
Pork tenderloin crusted with caraway seeds, roasted over sauerkraut, apples, and caramelized onions. Finished with fresh parsley and served with mustard.
Ingredients
- 454 g pork tenderloin trimmed and halved
- 29.6 ml caraway seeds
- Kosher salt and freshly ground black pepper
- 29.6 ml high-heat oil, such as canola or safflower divided
- 1 small yellow onion thinly sliced
- 2 sweet-tart apples, such as Honeycrisp or Gala cored, halved, and sliced ¼ inch thick
- 3 garlic minced
- 29.6 ml dark brown sugar
- 14.8 ml champagne or white wine vinegar
- 1 sauerkraut drained
- 29.6 ml fresh parsley chopped
- Dijon or stone-ground mustard for serving
Nutrition (per serving, estimated)
Estimated based off 7 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 259 mg
- Iron: 4.75 mg
- Magnesium: 81.9 mg
- Phosphorus: 483 mg
- Potassium: 1035 mg
- Zinc: 3.81 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml caraway seeds
- Kosher salt and freshly ground black pepper
- 29.6 ml dark brown sugar
- 14.8 ml champagne or white wine vinegar
Prepare
- 454 g pork tenderloin, trimmed and halved
- 29.6 ml high-heat oil, such as canola or safflower, divided
- 1 small yellow onion, thinly sliced
- 2 sweet-tart apples, such as Honeycrisp or Gala, cored, halved, and sliced ¼ inch thick
- Mince 3 garlic
- Drain 1 sauerkraut
- Chop 29.6 ml fresh parsley
- Dijon or stone-ground mustard, for serving
Let's Cook
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Step 1.
Preheat the oven to 450°F.
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Step 2.
Pat the pork tenderloins dry with paper towels. Coat the surface with caraway seeds and season with salt and pepper.
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Step 3.
Heat 1 tablespoon of the oil in a 10-inch oven-safe skillet over medium heat. Brown the tenderloins on all sides, 5 to 7 minutes. Transfer to a plate.
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Step 4.
Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the sliced onion and cook until soft, about 5 minutes. Add the sliced apples and continue to cook until soft and golden, about 5 minutes more. Stir in the minced garlic, brown sugar, and vinegar; cook for 30 seconds. Fold in the drained sauerkraut. Season with salt and pepper to taste.
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Step 5.
Place the browned tenderloins on top of the sauerkraut mixture in the skillet. Transfer the skillet to the oven and roast until the pork reaches an internal temperature of 145°F or the juices run clear when pierced with a knife, 15 to 20 minutes. Carefully remove the skillet from the oven and let the pork rest for 5 minutes before slicing ½ inch thick.
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Step 6.
Stir the chopped parsley into the sauerkraut mixture. Serve the sliced pork with the sauerkraut and mustard on the side.