Best 4 Pork Tenderloin With Cran Apple Sauerkraut Recipes

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Pork tenderloin, a lean and flavorful cut of meat, is the star of this delectable dish. Marinated in a blend of spices and herbs, the tenderloin is roasted to perfection, resulting in a juicy and tender centerpiece. Accompanying the pork is a delightful combination of cranberries, apples, and sauerkraut. The cranberries lend a tart and tangy sweetness, while the apples add a crisp and refreshing crunch. The sauerkraut, with its tangy and slightly sour flavor, provides a perfect balance to the other ingredients. This harmonious blend of flavors is sure to tantalize your taste buds and leave you craving more. Along with the main recipe, you'll also find a selection of complementary dishes, including a creamy mashed sweet potato casserole, a refreshing cranberry-apple salad, and a decadent apple pie for dessert. These recipes work together to create a complete and satisfying meal that is perfect for special occasions or everyday enjoyment.

Let's cook with our recipes!

ROAST PORK TENDERLOIN WITH BACON CRAN-APPLE SAUERKRAUT



Roast Pork Tenderloin with Bacon Cran-Apple Sauerkraut image

Here it is, my friends - the ultimate skillet meal for those crisp, cool days of Fall when you're craving something colorful, savory, and hearty: Roast Pork Tenderloin with Bacon Cran-Apple Sauerkraut. Your family will love this easy one-skillet meal almost as much as you love the quick clean up following dinner!

Provided by Chef Alli

Categories     Main Course     Skillet Meal

Time 35m

Number Of Ingredients 12

1 pork tenderloin, approx 1 lb., seasoned to taste with kosher salt and freshly ground pepper
1-2 Tbs. olive oil
1/4 cup white wine
1/3 cup dried cranberries
2 apples, skin-on, cored and cut into 1/2" cubes
2 cups sauerkraut, drained (we love Hogan Family Farms Sauerkraut!)
8 strips center-cut bacon, chopped
2 cups sliced leeks, white portion only
1 medium or 2 small sweet potatoes, peeled and cut into 1/2" cubes
1/2 cup white wine
1/3 cup packed dark brown sugar
1 tsp. caraway seeds

Steps:

  • In a medium mixing bowl, combine the dried cranberries with 1/4 cup white wine; cook in the microwave for 1 minute on full power to let the cranberries plump in the wine; remove from the microwave and stir in the chopped apples and sauerkraut; reserve.
  • Preheat the oven to 400 degrees F.
  • In a large heavy-bottomed skillet over medium-high heat, add 1-2 Tbs. olive oil; when the oil is hot, add the seasoned pork tenderloin to the skillet, browning nicely on all sides. Remove the pork tenderloin to a platter and reserve.
  • In the same skillet, cook the chopped bacon with the leeks over medium heat for 8-10 minutes or until the bacon is browned and beginning to crisp, stirring occasionally. Stir the sweet potato cubes into this mixture during the last 5 minutes of cooking time.
  • Add the reserved cran-apple mixture, 1/2 cup white wine, brown sugar, and caraway seeds to the bacon/sweet potato mixture in the skillet; gently toss to combine.
  • Make a shallow well in the center of the sauerkraut mixture, placing the seared pork tenderloin there.
  • Place the skillet into the preheated oven and cook for 15-20 minutes, or until the pork tenderloin is 140-145 degrees at the center when tested with an instant-read meat thermometer, and the sweet potatoes are fully tender.
  • Remove the skillet from the oven and tent loosely with foil to rest for 5-10 minutes.
  • Transfer the pork tenderloin onto a cutting board, slicing it into medallions. To serve, place a bed of the warm sauerkraut mixture onto serving plates, then top with pork medallions. Enjoy!

Nutrition Facts : Calories 1032 kcal, Carbohydrate 61 g, Protein 102 g, Fat 38 g, SaturatedFat 12 g, Cholesterol 324 mg, Sodium 582 mg, Fiber 7 g, Sugar 39 g, ServingSize 1 serving

PORK LOIN, APPLES, AND SAUERKRAUT



Pork Loin, Apples, and Sauerkraut image

Pork and sauerkraut is the traditional New Year's Day meal here in Pennsylvania Dutch Land. This is my rendition of that holiday meal. I usually serve it with mashed potatoes and applesauce.

Provided by Kehl Berry

Categories     Meat and Poultry Recipes     Pork

Time 2h45m

Yield 8

Number Of Ingredients 11

3 (32 ounce) packages sauerkraut, drained
2 Granny Smith apples, sliced
½ large onion, coarsely chopped
1 tablespoon caraway seeds
1 cup apple cider, divided
¼ cup brown sugar
1 tablespoon Thai seasoning
1 teaspoon salt
1 teaspoon garlic powder
¼ teaspoon ground black pepper
1 (5 pound) boneless pork loin roast

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
  • Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
  • Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
  • Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 371.7 calories, Carbohydrate 32.1 g, Cholesterol 99.2 mg, Fat 11.7 g, Fiber 10.2 g, Protein 36.4 g, SaturatedFat 3.6 g, Sodium 2606.8 mg, Sugar 19.8 g

PORK TENDERLOIN WITH CRAN-APPLE SAUERKRAUT



Pork Tenderloin with Cran-Apple Sauerkraut image

I love all the ingredients in this recipe because together they're perfect for Oktoberfest, a fun festival during my favorite time of the year. Serve the pork and sauerkraut with a hearty dark bread, such as rye or pumpernickel, along with an ice-cold beer. Delicious!-Barbara Lento, Houston, Pennslvania

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 4 servings.

Number Of Ingredients 13

1/4 pound center-cut bacon strips, chopped
1 cup sliced leeks (white portion only)
1 cup cubed peeled sweet potato
1 tablespoon water
1 can (14 ounces) sauerkraut, rinsed and well drained
1 medium apple, peeled and finely chopped
1/2 cup frozen cranberries
1/2 cup sweet white wine or unsweetened apple juice
1/4 cup packed brown sugar
1 teaspoon caraway seeds
3/4 teaspoon salt, divided
1 pork tenderloin (1 pound)
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon and leeks over medium heat 6-8 minutes or until bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Place sweet potato and water in a large microwave-safe dish. Microwave, covered, on high for 2-3 minutes or until potatoes are almost tender; drain. Stir in bacon mixture, sauerkraut, apple, cranberries, wine, brown sugar, caraway seeds and 1/4 teaspoon salt., Transfer half of the sauerkraut mixture to a greased 4-qt. slow cooker. Sprinkle pork with pepper and remaining salt; place in slow cooker. Top with remaining sauerkraut mixture. Cook, covered, on low 2-3 hours or until pork is tender (a thermometer inserted in pork should read at least 145°)., Remove pork from slow cooker; tent with foil. Let stand 10 minutes before slicing. Serve pork with sauerkraut.

Nutrition Facts : Calories 310 calories, Fat 7g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 1345mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 5g fiber), Protein 29g protein.

SLOW COOKER SAUERKRAUT AND PORK TENDERLOIN



Slow Cooker Sauerkraut and Pork Tenderloin image

My father always made this in the fall and all he had to do was mention he was cooking it and we would all be there invited or not. Can't get any simpler with only 4 ingredients.

Provided by Norelllaura1

Categories     One Dish Meal

Time 5h3m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs sauerkraut
2 lbs pork tenderloin
1/4 cup caraway seed
4 garlic cloves, mashed
1 sliced green apple (if you like it a little less sour you can add the apple)

Steps:

  • Place Sauerkraut with its juice into crockpot and caraway seeds, garlic (and apple if desired) and stir to mix together.
  • place pork tenderloin on top and cover with lid.
  • Cook on low for 9 hours or on high for 5.
  • Serve with mashed potatoes and enjoy.

Nutrition Facts : Calories 264.5, Fat 9.1, SaturatedFat 2.9, Cholesterol 99.8, Sodium 1075.8, Carbohydrate 12.6, Fiber 6.1, Sugar 5.1, Protein 33.5

Tips:

  • To save time, use pre-shredded sauerkraut.
  • For a sweeter flavor, use Granny Smith apples.
  • For a tarter flavor, use Honeycrisp apples.
  • Add a teaspoon of caraway seeds for a more traditional German flavor.
  • Serve the pork tenderloin with mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

This pork tenderloin with cran-apple sauerkraut is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and juicy, the sauerkraut is tangy and flavorful, and the apples add a touch of sweetness. This dish is sure to please everyone at the table.

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