Roasted Pork Tenderloin with Sauerkraut is a simple dinner recipe that has minimal hands-on cooking time. It's also gluten-free and dairy-free.
Do you cook with pork tenderloin at home? I'm shocked that this is the first pork tenderloin recipe that I've posted on the blog, because I always keep pork tenderloin in the freezer, and cook with it on a fairly regular basis.
It's great because it cooks quite quickly, is nice and lean, and when cooked properly, tender and juicy. It's also versatile and can be prepared in lots of different ways with lots of different flavors and sides.
For this particular recipe, I went with a bit of a German inspiration. When I was a kid, my mom would regularly cook bratwurst on a bed of sauerkraut, and I developed this Roasted Pork Tenderloin with Sauerkraut to have the same vibe.
How to make Roasted Pork Tenderloin with Sauerkraut
This recipe is very easy, and though it does take a total of about 1 hour from start to finish, most of that time is hands-off (roasting in the oven or resting before cutting).
Start with prepping the pork tenderloin. This involves drying the pork with clean paper towels (don't skip this as it helps the pork brown) and seasoning with salt and pepper.
Heat a little oil in a large, oven-safe skillet or saute pan and brown the pork tenderloin on all sides. Transfer the pork to a large plate.
Add a little more oil to the pan and reduce the heat to medium. Add the onion and caraway seeds (if using) and cook until the onion is softened. Stir in the sauerkraut and continue to cook for another minute or two, scraping up any browned bits from the skillet.
Add the pork tenderloin and any accumulated juices from the plate back to the skillet. Nestle the tenderloin into the sauerkraut-onion mixture. Cover the skillet (cover carefully with aluminum foil if you don't have a lid that fits) and bake at 350°F until the center of the pork tenderloin measures 145°F on an instant-read thermometer.
Transfer the tenderloin to a cutting board and tent loosely with foil. Let it rest for 5-10 minutes before cutting. Cut the pork into ¾" thick slices and serve on top of a portion of the sauerkraut/onion mixture.
Roasted Pork Tenderloin with Sauerkraut Ingredients
The ingredient list to make this mouthwatering Pork Tenderloin with Sauerkraut is short, and almost all of the ingredients are easy to find, or things that you likely already have in your kitchen.
- Pork tenderloin
- Kosher salt
- Freshly ground black pepper
- Canola oil or another neutral-flavored cooking oil
- Yellow onion
- Caraway seeds - these are optional. If you don't like the taste of caraway seeds (they have a bit of a licorice taste), or you don't have any, feel free to skip them.
- Sauerkraut - feel free to choose whichever brand of sauerkraut is your favorite for this recipe.
Want more recipes with sauerkraut?
Roasted Pork Tenderloin with Sauerkraut Nutrition Notes
This recipe is gluten-free and dairy-free as written.
Serve this Pork Tenderloin with Sauerkraut with noodles, roasted potatoes, spaetzle, and/or dinner rolls and a green salad to make a complete meal.
Roasted Pork Tenderloin with Sauerkraut
Equipment
Ingredients
Instructions
- Move an oven rack to the middle position and heat the oven to 350°F.
- Pat the pork tenderloin dry with a clean paper towel and season it evenly on all sides with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
- Heat 1 Tablespoon of the canola oil over medium-high heat in a saute pan or a large oven-safe skillet. Add the pork tenderloin and brown it evenly on all sides. Reduce the heat to medium and transfer the pork to a large plate.
- Add the remaining 1 Tablespoon of canola oil, the sliced onion, and ¼ teaspoon caraway seeds. Cook the onion until it is softened. Add the drained saueurkraut, and continue to cook for another minute or two, scraping up any browned bits from the skillet.
- Transfer the pork tenderloin and any accumulated juices from the plate back to the skillet, nestling the pork into the sauerkraut. Cover the skillet and transfer it to the oven. Roast for about 30 minutes, until the temperature at the center of the tenderloin reaches 145°F.
- Transfer the tenderloin to a cutting board and cover loosely with foil. Let the pork rest for 5-10 minutes before slicing. Slice the tenderloin about ¾" (about 2cm) thick, and serve with some of the sauerkraut/onion mixture. Serve with noodles, roasted potatoes, spaetzle, or dinner rolls.
Nutrition
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