Polish Pork Tenderloin in Apple-Onion Sauce & Sauerkraut

Recipe by Suzy_Q
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

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
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DIRECTIONS

  • *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!
  • 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
  • Sprinkle the roast on both sides with flour to coat.
  • Preheat oven to 325.
  • Heat oil or butter over medium-high heat, add loin and brown on all sides.
  • Add undrained sauerkraut to an oven dish and place loin on top.
  • 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.
  • Pour 1/4 cup of the apple juice to the bottom of the pan, over the sauerkraut.
  • Cover dish with foil and bake for 30 minutes, basting halfway through.
  • After 30 minutes, remove foil, add the other 1/4 cup of apple juice, baste again and cook for 15 more minutes, uncovered.
  • Remove from oven and let pork sit for 10-15 minutes before slicing.
  • Slice and serve over the sauerkraut.
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