pork tenderloin with sauerkraut

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The rub is sweet and savory with a little spice. The sauerkraut is cooked down to browned sweetness.

Preparation time: 15min
Cooking time: 1 1/4 hrs

Difficulty: Easy - for beginners
Serves: 4


1 lb bag refrigerated sauerkraut, drained
unseasoned pork tenderloin (Hormel)
1 small apple, shredded
1/2 onion, shredded
1 med potato, shredded (don't need to peel if it's thin-skinned)
2 tsp olive oil
4Tbs brown sugar, divided
tsp onion powder
1/2 tsp garlic powder
salt and pepper
1 tsp paprika
1 tsp whole mustard seeds (or use ground mustard)


In a metal 13x9 pan, combine sauerkraut (well drained), onion, apple, 2 Tbs brown sugar and potato, drizzle with olive oil. Mix well and spread evenly in the pan. Cook for 30 mins at 350 degrees.

Combine ingredients for rub: mustard seed, 2 Tbs brown sugar, paprika, garlic and onion powders, salt and pepper. Spread evenly all over the pork tenderloin. Remove sauerkraut from the oven and stir to distribute the browned bits. Make room in the center of the pan for the pork, and then distribute the sauerkraut evenly around the pork. Don't cover the pork with sauerkraut. Bake uncovered at 350 for another 45 minutes or until pork is 160 degrees.


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