Pork Tenderloin With Sauerkraut That Bakes Tender

Pork tenderloin with sauerkraut comes together in one oven-safe skillet with sautéed apples and onions, so the pork stays elevated above the tangy kraut as it roasts. The result is tender pork with a sweet-tart, savory base, using pantry-friendly ingredients and a straightforward oven method.

Ingredients

• 1 1/2- to 2-pound pork tenderloin, silver skin removed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 4 slices bacon, cut into 1-inch pieces
• 1 yellow onion, thinly sliced
• 1 large apple, cored and thinly sliced
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 3 cups sauerkraut, drained
• 1 tbsp Dijon mustard
• 1/2 tsp caraway seeds, optional
• 2 tbsp parsley, chopped for garnish, optional

How To Make It

1. Heat the oven to 400°F. Season the pork tenderloin on all sides with the kosher salt and black pepper.
2. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat. Sear the pork for 5 to 6 minutes, turning, until the surface is well browned on most sides. Transfer it to a plate.
3. Reduce the heat to medium. Cook the bacon in the same skillet for 3 minutes, then add the onion and apple. Cook for 5 minutes. Stir in the garlic and brown sugar and cook for 1 minute.
4. Stir in the sauerkraut, Dijon mustard, and caraway seeds if using. Spread the mixture into an even layer and place the pork on top.
5. Transfer the skillet to the oven and roast for 15 minutes, or until an instant-read thermometer inserted into the thickest part of the pork reads 145°F. The sauerkraut should be hot and lightly bubbling. USDA’s safe temperature chart recommends using a food thermometer to verify minimum internal temperatures.
6. Transfer the pork to a cutting board and rest for 3 minutes. Slice and serve over the sauerkraut mixture, garnished with parsley if using. After resting, the slices should retain their juices.

Why You Drain the Sauerkraut First

Draining the sauerkraut controls the amount of liquid in the skillet. Too much moisture can dilute the pan juices and keep the apples and onions from concentrating their savory-sweet flavor. With the kraut drained, it forms a thicker base beneath the pork while still staying moist as it roasts.

If the Pork Turns Out Dry

The main risk with pork tenderloin is cooking it past the point where this lean cut stays juicy. An instant-read thermometer gives a more reliable check than appearance. If the pork has already gone past 145°F, slice it thinly and spoon the sauerkraut and pan juices over the meat to add moisture when serving.

Substitutions

These are untested alternatives, so expect some changes in the finished dish:

• Dijon mustard: Whole-grain mustard adds a coarser texture and slightly milder mustard flavor.
• Brown sugar: Maple syrup gives lighter sweetness with a subtle maple note.
• Apple: Pear produces a softer texture and milder fruit flavor.
• Caraway seeds: Fennel seeds add a sweeter, anise-like flavor instead of the traditional rye-like note.

Storage and Make-Ahead

Refrigerate leftovers within 2 hours in an airtight container and keep for up to 4 days. Reheat the pork and sauerkraut to 165°F before serving. Freeze for up to 2 months, then thaw overnight in the refrigerator before reheating. For make-ahead preparation, the sauerkraut, onion, and apple mixture can be cooked up to 1 day ahead and refrigerated. Storage time begins when the mixture is cooked. Reheat it in the skillet before adding and roasting the pork.

Serving Ideas

Serve the pork and sauerkraut with mashed potatoes, buttered egg noodles, rye bread, or roasted green beans. The starches are especially useful for catching the savory pan juices and sauerkraut mixture.

FAQ

Can you cook pork tenderloin with sauerkraut in the oven?

Yes. The pork is roasted at 400°F directly on top of the sauerkraut mixture.

Should apples be added to pork and sauerkraut?

Apples add sweetness and a softer fruit note that balances the tangy sauerkraut. Here, the sliced apple is cooked with the onion before the sauerkraut is added.

What temperature should pork tenderloin be cooked to?

Use an instant-read thermometer inserted into the thickest part of the pork. The recipe calls for removing it when it reaches 145°F, followed by a 3-minute rest.

Do you drain sauerkraut before cooking it with pork?

Yes. Drain it before adding it to the skillet.

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