Ingredients
2 tbsp. extra-virgin olive oil
1 (3-lb.) pork tenderloin
Kosher salt
Freshly ground black pepper
4 tbsp. butter
1 small onion, thinly sliced
2 tbsp. packed brown sugar
1 c. beer or cider
1 large tart apple, thinly sliced
1 tsp. caraway seeds, optional
1 lb. sauerkraut, drained
Preparation
Step 1Preheat oven to 350°. Season pork liberally with salt and pepper. In a large dutch oven over medium-high heat, heat oil. Add pork and sear on all sides until golden all over, about 8 minutes. Set aside. Step 2Add butter and let melt. Add onion and apples and cook until starting to soften, about 4 minutes. Stir in sauerkraut, brown sugar, beer, and caraway seeds. Bring mixture to a simmer then place seared pork on top. Step 3Cover pot then transfer to oven and bake until pork reaches internal temperature of 160°, about 45 minutes.
What kind of pork do I use for pork and sauerkraut? Pork chops and kraut are common, but we prefer a pork tenderloin roast for this recipe. You can make the whole thing in one pot or Dutch oven: Sear the pork on all sides to get it crispy and lock in juices, then start your onions, apples, and kraut mixture before adding back the pork and letting it braise (just a fancy word for cooking something first by searing, then simmering in liquid) in the oven for 45 minutes. How long does it cook in the oven? We sear our pork tenderloin first, then cook it in the oven for about 45 minutes. At what temperature is the pork and sauerkraut finished cooking? The pork tenderloin is done when the internal temperature reaches 160º. What’s the best cooking liquid to use to braise the pork? We love using beer when we cook pork. A rich stout or toasty lager both work. If you love cider, that works, too. Got extra apple cider in the fridge? That will complement the apples.
