Kraut Pork Pinwheel
Delight your taste buds with Kraut Pork Pinwheel, a visually stunning and flavor-packed dish that's as impressive as it is delicious. This recipe features tender pork tenderloin butterflied and rolled around a tangy filling of sauerkraut, fragrant caraway seeds, and zesty Dijon mustard. The roll is seared to achieve a golden crust and then roasted to perfection, creating a succulent centerpiece for any dinner table. Simple yet sophisticated, this dish's spiral presentation makes it ideal for entertaining or elevating a weeknight meal. Serve it sliced into elegant rounds with a sprinkle of fresh parsley for a pop of color and flavor. Perfect for fans of hearty, European-inspired cuisine, this recipe is a must-try for pork lovers craving something unique!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 cup Sauerkraut
- 1 teaspoon Caraway seeds
- 2 tablespoons Dijon mustard
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
- 4 pieces Kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Lay out the pork tenderloin on a clean cutting board. Butterfly the pork by slicing it lengthwise about three-quarters of the way through, being careful not to cut all the way. Open the tenderloin like a book.
Using a meat mallet, gently pound the pork to an even thickness of about 1/2 inch. Be careful not to tear the meat.
In a small bowl, combine sauerkraut, caraway seeds, and minced garlic. Mix well to create the filling.
Spread an even layer of Dijon mustard over the butterflied pork tenderloin.
Spread the sauerkraut mixture evenly over the mustard-covered pork, leaving about 1 inch on all sides for easier rolling.
Roll the pork tenderloin tightly from one long end to the other, forming a pinwheel. Tie the roll with kitchen twine at regular intervals to secure it.
Rub the outside of the rolled pork with olive oil, then sprinkle with salt and black pepper.
Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil. Sear the pork pinwheel on all sides until golden brown, about 2 minutes per side.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork from the oven and let it rest for 5 minutes before slicing.
Remove the twine and slice the pinwheel into 1-inch rounds. Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 5514 mg | 240% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 2.5 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 109 mg | 8% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2417 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
