Instructions

1. 1

   Heat the oven to 400°F. Season the pork tenderloin on all sides with the salt and black pepper (about 5 minutes).

2. 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 browned on most sides; transfer to a plate. It's ready when the surface is well browned on most sides.

3. 3

   Reduce to medium heat. Cook the bacon in the same skillet for 3 minutes, then add the onion and apple and cook for 5 minutes. Stir in the garlic and brown sugar and cook for 1 minute.

4. 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 (about 3 minutes).

5. 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. It's ready when the thermometer reads 145°F in the thickest part and the sauerkraut is hot and lightly bubbling.

6. 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. It's ready when the sliced pork retains its juices after resting.

Used in this recipe: Cast-Iron Skillet · Instant-Read Thermometer (Amazon, affiliate links)