Get ready to transport your taste buds to the heart of Germany with this mouthwatering pork tenderloin recipe that combines the perfect balance of savory and tangy flavors! Imagine tender, juicy pork medallions nestled in a bed of caramelized apples and zesty sauerkraut - a dish so delicious, it'll make you feel like you're dining in a cozy German kitchen. Whether you're looking to impress dinner guests or simply craving a hearty meal that screams comfort, this recipe is about to become your new culinary obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: German
Serves: 4 servings
Ingredients
- 1 pork tenderloin
- 2 apples, sliced
- 1 cup sauerkraut
- 1 onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Slice the pork tenderloin into medallions, about 1 inch thick. Rinse the sauerkraut under cold water to remove excess saltiness, then drain well. Slice the apples and onion.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pork tenderloin medallions to the skillet. Season them with salt and pepper to taste. Sear the medallions for about 3-4 minutes on each side, or until they are browned and cooked through. Remove the pork from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and sauté for about 3-4 minutes until they become translucent and slightly caramelized.
- Next, add the sliced apples to the skillet with the onions. Cook for an additional 3-4 minutes, stirring occasionally, until the apples begin to soften.
- Stir in the sauerkraut, mixing it well with the apples and onions. Allow the mixture to cook for about 5 minutes, letting the flavors meld together.
- Return the seared pork tenderloin medallions to the skillet, nestling them into the sauerkraut mixture. Cover the skillet with a lid and reduce the heat to low. Let it simmer for about 15-20 minutes, allowing the pork to absorb the flavors of the sauerkraut and apples.
- After the cooking time is complete, check the seasoning and adjust with additional salt and pepper if needed. Remove from heat and let it rest for a few minutes before serving.
- Serve the pork tenderloin medallions on a plate with a generous helping of the apple sauerkraut mixture on the side. This dish pairs wonderfully with crusty bread or boiled potatoes for a complete meal.
Tips
- Choose the Right Cut: Select a fresh, high-quality pork tenderloin for the most tender results. Look for meat with a pinkish-white color and minimal marbling.
- Sear for Flavor: Make sure your skillet is hot before adding the pork medallions. A good sear locks in the juices and creates a delicious golden-brown crust.
- Rinse the Sauerkraut: Always rinse sauerkraut under cold water to remove excess saltiness, ensuring a more balanced flavor profile.
- Don't Overcook: Pork tenderloin can quickly become dry, so aim for a slight blush of pink in the center. Use a meat thermometer to check that the internal temperature reaches 145°F (63°C).
- Let it Rest: After cooking, allow the dish to rest for a few minutes. This helps redistribute the juices and ensures maximum tenderness.
- Serving Suggestion: Pair this dish with traditional German sides like boiled potatoes, crusty bread, or a light salad for a complete meal.
Nutrition Facts
Calories: 222kcal
Carbohydrates: 10g
Protein: 22g
Fat: 12g
Saturated Fat: g
Cholesterol: 30mg
