Slow Cooker Sauerkraut and Pork Tenderloin
Transform your dinner routine with this hearty and flavorful Slow Cooker Sauerkraut and Pork Tenderloin recipe—a comforting classic that combines tender, juicy pork with tangy sauerkraut, sweet apples, and aromatic caraway seeds. This dish is perfectly balanced with subtle layers of sweetness from brown sugar and the depth of sautéed onions, all slow-cooked to perfection over eight hours for ultimate melt-in-your-mouth tenderness. The addition of chicken broth ensures a moist and flavorful result, while a quick sear locks in the pork's natural juices. Served warm, this easy one-pot meal is ideal for cozy family dinners or meal prep, and it pairs wonderfully with creamy mashed potatoes or crusty bread. Enjoy this hearty pork tenderloin recipe that’s as simple to prepare as it is satisfying.
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Recipe Information
Ingredients
- 2 pounds Pork tenderloin
- 32 ounces Sauerkraut
- 1 large Yellow onion
- 1 large Apple
- 1 teaspoon Caraway seeds
- 2 tablespoons Brown sugar
- 1 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
Instructions
Heat a large skillet over medium-high heat and add the vegetable oil.
Season the pork tenderloin with salt and black pepper on all sides.
Sear the pork tenderloin in the hot skillet until browned on all sides, about 2-3 minutes per side, then remove from heat.
Peel and slice the onion thinly. Core and slice the apple into thin wedges.
Drain the sauerkraut if desired for a milder flavor, but leave it as-is for a tangier dish.
Spread half of the sauerkraut on the bottom of the slow cooker.
Layer the sliced onion and apple on top of the sauerkraut.
Sprinkle the caraway seeds and brown sugar evenly over the onion and apple layers.
Place the seared pork tenderloin on top of the layers in the slow cooker.
Pour the chicken broth over the ingredients in the slow cooker.
Top the pork with the remaining sauerkraut, spreading it out evenly.
Cover the slow cooker with its lid and set it to cook on low for 8 hours or on high for 4 hours.
Once the cooking time is complete, check that the pork tenderloin is cooked through (internal temperature of at least 145°F or 63°C).
Slice the tenderloin and serve with sauerkraut and apples on the side. Enjoy!
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 11425 mg | 497% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 66.2 g | ||
| Protein | 233.9 g | 468% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 406 mg | 31% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 6207 mg | 132% | |
*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.
