Polish Pork Tenderloin in Apple-Onion Sauce & Sauerkraut

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Total Time
1hr
Prep 15 mins
Cook 45 mins

Made this for Easter with fresh pork from a local farm. ABSOLUTELY delicious and tender. Very unfussy, great for everyday. I use Polish Grill Seasoning but you can use any seasoning or make your own with any combo such as 1 tsp. each of marjoram, garlic powder, onion powder and paprika.

Ingredients Nutrition

  • 1 lb pork tenderloin
  • salt & pepper
  • 1 tablespoon pork seasoning
  • flour, to coat
  • 1 tablespoon oil, fat or 1 tablespoon butter
  • 8 ounces sauerkraut
  • onion soup mix, 1/2 packet
  • 1 cup applesauce or 2 apples
  • 1 teaspoon brown sugar
  • 14 teaspoon ginger
  • 12 cup apple juice, separated in half

Directions

  1. *If using fresh apples, peel, core and dice the apples. Simmer in a little apple juice or water, covered until soft. Mash with a potato masher and you have easy, fresh, homemade applesauce!
  2. Pat pork loin dry. Season generously on both sides with salt & pepper and then with the pork seasoning. Let sit for 15-30 minutes at room temperature
  3. Sprinkle the roast on both sides with flour to coat.
  4. Preheat oven to 325.
  5. Heat oil or butter over medium-high heat, add loin and brown on all sides.
  6. Add undrained sauerkraut to an oven dish and place loin on top.
  7. Add applesauce, onion soup mix, brown sugar and ginger to the skillet used to cook the pork. Mix well and spoon over the top of the pork.
  8. Pour 1/4 cup of the apple juice to the bottom of the pan, over the sauerkraut.
  9. Cover dish with foil and bake for 30 minutes, basting halfway through.
  10. After 30 minutes, remove foil, add the other 1/4 cup of apple juice, baste again and cook for 15 more minutes, uncovered.
  11. Remove from oven and let pork sit for 10-15 minutes before slicing.
  12. Slice and serve over the sauerkraut.
Most Helpful

5 5

Scrumptious! Very tender and the flavor was awesome! It sounded a little weird, onion soup mix and applesauce, but I'm so glad I tried it. I used bouquet garni as the rub, homemade sauerkraut with a little white wine instead of apple juice (but having made it now I would like to try it with apple juice, it's probably great, we just never have any around). I turned the temperature up to 400 after removing the foil to speed things up, and it was very tender. Thank you for the great recipe!