Caraway pork tenderloin with braised sauerkraut
~40 minon the hobCzechiaGluten-freeDairy-free
493kcal
40 gprotein
42 gcarbs
14 gfat
11 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 716 | 52 g |
| Emmagetting lean | 27% | 395 | 38 g |
| Jackgrowing | 24% | 346 | 28 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Pork tenderloin160 g
- Sauerkraut150 g
- Potatoes, waxy200 g
- White onion1
- Extra virgin olive oil2 tsp
- Pork tenderloin320 g
- Sauerkraut300 g
- Potatoes, waxy400 g
- White onion2
- Extra virgin olive oil1 tbsp
- Pork tenderloin640 g
- Sauerkraut600 g
- Potatoes, waxy800 g
- White onion4
- Extra virgin olive oil2 tbsp
From your store cupboard
Crushed carawayBlack pepperSalt
Method
- Peel the potatoes, quarter them, put them in salted water with a teaspoon of caraway and boil 20 minutes until tender.
- Trim the silverskin off the tenderloin and cut it into medallions about 3 cm thick. Season with salt and pepper and scatter with crushed caraway.
- Rinse the sauerkraut in a sieve under cold water so it isn’t too sour. Heat half the oil in a pan, fry the chopped onion 3 minutes, add the sauerkraut, pour in 100 ml water and braise with the lid on 15 minutes.
- Heat the rest of the oil in a second pan and fry the medallions 3 minutes each side. They should stay pale pink inside — tenderloin is lean, and overcooked it goes as tough as a boot.
- Take the pan off the heat, cover it with foil and rest the meat 5 minutes. Without that all the juices run out the moment you cut into it.
- Serve the medallions on the sauerkraut with the potatoes alongside.
- Peel the potatoes, quarter them, put them in salted water with a teaspoon of caraway and boil 20 minutes until tender.
- Trim the silverskin off the tenderloin and cut it into medallions about 3 cm thick. Season with salt and pepper and scatter with crushed caraway.
- Rinse the sauerkraut in a sieve under cold water so it isn’t too sour. Heat half the oil in a pan, fry the chopped onion 3 minutes, add the sauerkraut, pour in 200 ml water and braise with the lid on 15 minutes.
- Heat the rest of the oil in a second pan and fry the medallions 3 minutes each side. They should stay pale pink inside — tenderloin is lean, and overcooked it goes as tough as a boot.
- Take the pan off the heat, cover it with foil and rest the meat 5 minutes. Without that all the juices run out the moment you cut into it.
- Serve the medallions on the sauerkraut with the potatoes alongside.
- Peel the potatoes, quarter them, put them in salted water with a teaspoon of caraway and boil 20 minutes until tender.
- Trim the silverskin off the tenderloin and cut it into medallions about 3 cm thick. Season with salt and pepper and scatter with crushed caraway.
- Rinse the sauerkraut in a sieve under cold water so it isn’t too sour. Heat half the oil in a pan, fry the chopped onion 3 minutes, add the sauerkraut, pour in 400 ml water and braise with the lid on 15 minutes.
- Heat the rest of the oil in a second pan and fry the medallions 3 minutes each side. They should stay pale pink inside — tenderloin is lean, and overcooked it goes as tough as a boot.
- Take the pan off the heat, cover it with foil and rest the meat 5 minutes. Without that all the juices run out the moment you cut into it.
- Serve the medallions on the sauerkraut with the potatoes alongside.
How to tell it’s done
- Pork tenderloin — It should stay pale pink inside with clear juices — white and firm means overcooked. Rest it 5 minutes under foil.
Allergens: none of the major allergens
