Polish Pork Tenderloin in Apple Onion Sauce Sauerkraut
Discover the comforting flavors of Eastern Europe with this Polish Pork Tenderloin in Apple Onion Sauce Sauerkraut. This hearty dish combines tender, seared pork with a luscious, sweet-and-savory apple onion sauce infused with hints of smoked paprika, Dijon mustard, and honey. Nestled alongside tangy sauerkraut, this recipe delivers a perfect balance of richness and brightness in every bite. Caramelized onions, softened apples, and a touch of caraway seeds create a cozy, aromatic base, while a quick roast in the oven ensures the pork stays juicy and flavorful. Ideal for family dinners or special occasions, this one-pan wonder is a simple yet elegant way to bring authentic Polish flavors to your table. Garnish with fresh parsley for a vibrant finish!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Smoked paprika
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 1 large (sliced) Yellow onion
- 3 minced Garlic cloves
- 2 medium (peeled, cored, and sliced) Apples
- 1 cup Chicken broth
- 2 tbsp Apple cider vinegar
- 1 tbsp Honey
- 1 tsp Dijon mustard
- 0.5 tsp Caraway seeds
- 2 cups Sauerkraut
- 2 tbsp (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Season the pork tenderloin with salt, black pepper, and smoked paprika on all sides.
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side. Remove the pork from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the sliced onion and cook until soft and slightly caramelized, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the sliced apples and cook for 2-3 minutes to slightly soften them.
Pour in the chicken broth, apple cider vinegar, honey, Dijon mustard, and caraway seeds. Stir well to combine and bring the mixture to a simmer.
Return the pork tenderloin to the skillet, nestling it into the apple-onion mixture.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
While the pork is roasting, heat the sauerkraut in a small saucepan over low heat until warmed through.
Once the pork is done, remove it from the skillet and let it rest for 5-10 minutes before slicing.
Serve the sliced pork tenderloin on a bed of sauerkraut, topped with the apple-onion sauce from the skillet. Garnish with chopped fresh parsley and enjoy!
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1704 mg | 74% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 15.7 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 922 mg | 20% | |
*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.
