Pork tenderloin and sauerkraut
Juicy roast pork on a bed of tangy sauerkraut, soft potatoes and sweet apple, the German way to eat for good luck.
- 65 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $3.19 a serving
- 380 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 cans sauerkraut
- 1 lb baby potatoes
- 1 yellow onion
- 1 apple
- ½ cup chicken broth
- 1 pork tenderloin, about 1¼ lb
From your pantry
- 1 tbsp brown sugar
- 1 tbsp olive oil
- ¾ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
Each serving has about 380 calories, 35 g protein, 39 g carbs and 9 g fat, and costs about $3.19 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No yellow onions? White onions or red onions work.
- No chicken broth? Vegetable broth or bone broth works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the sauerkraut in a strainer and press out some of the liquid with a spoon.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Dolly’s tip: Leave it a little wet. Squeezed bone dry, it loses the tang that makes this dish.Quarter the potatoes, the onion, and and slice the apple, leaving the peel on.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Core. Coring means cutting out the hard center of things like apples, peppers or cabbage. That center is tough and woody, so it’s the part you throw away.
How you’ll know: What’s left is all tender flesh, with no hard, pale center.
the sauerkraut, potatoes, onion, apple and brown sugar in a 9x13-inch baking dish, pour the broth over, cover with foil, and 20 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 20 min
Meanwhile, the pork dry, rub it with the oil, and it all over with the salt, pepper, paprika and garlic powder.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Uncover the dish, stir, and set the pork on top. uncovered 25 to 30 minutes, until the potatoes are tender and the thickest part of the pork reads 145°F.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 27 min 30 sec
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Rest the pork 5 minutes, then it into rounds and serve on the sauerkraut and potatoes.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
