Roasted Pork Tenderloin with Sauerkraut is an easy weeknight dinner with minimal hands-on time. This dish is naturally gluten-free and dairy-free.
Do you cook with pork tenderloin at home? It’s surprising this is the first pork tenderloin recipe on the site — I keep it in the freezer and use it often. Pork tenderloin cooks quickly, is lean, and when handled correctly stays tender and juicy. It’s also versatile and pairs well with many seasonings and sides.
This particular version is inspired by German flavors. As a child my mom would serve bratwurst on a bed of sauerkraut, and this Roasted Pork Tenderloin with Sauerkraut captures that same comforting vibe.
How to make Roasted Pork Tenderloin with Sauerkraut
This recipe is straightforward. The total time is about an hour, but most of that is hands-off roasting or resting.
Begin by patting the pork tenderloin dry with clean paper towels — this step helps the meat brown. Season evenly with kosher salt and freshly ground black pepper.
Warm a tablespoon of neutral oil (like canola) in a large oven-safe skillet over medium-high heat. Brown the tenderloin on all sides, then transfer it to a plate while you prepare the sauerkraut.
Add the remaining oil to the skillet, reduce heat to medium, and cook thinly sliced yellow onion with caraway seeds if using, until the onion softens. Stir in the drained sauerkraut and cook a minute or two, scraping up any browned bits from the bottom of the pan.
Return the pork and any juices from the plate to the skillet, nestling it into the sauerkraut mixture. Cover the skillet (use a lid or tent tightly with aluminum foil) and roast at 350°F until an instant-read thermometer inserted into the center reads 145°F.
Move the tenderloin to a cutting board and loosely tent with foil. Rest for 5–10 minutes, then slice into roughly 3/4″ thick pieces. Serve the slices atop a portion of the sauerkraut and onions.
Roasted Pork Tenderloin with Sauerkraut Ingredients
The ingredient list is short and pantry-friendly. Most items are easy to find or likely already in your kitchen.
- Pork tenderloin – about 1 pound is ideal, but a slightly larger tenderloin works too.
- Kosher salt – to taste; the recipe calls for 1/2 teaspoon for the tenderloin.
- Freshly ground black pepper – about 1/4 teaspoon for seasoning.
- Canola oil or another neutral cooking oil – divided for searing and sautéing.
- Yellow onion – one medium, sliced thin.
- Caraway seeds – 1/4 teaspoon, optional. If you don’t like their mild licorice note, omit them.
- Sauerkraut – about 1 pound, drained but not squeezed dry.
Want more recipes with sauerkraut?
Roasted Pork Tenderloin with Sauerkraut Nutrition Notes
This recipe is gluten-free and dairy-free as written.
To make a complete meal, serve the pork and sauerkraut with egg noodles, spaetzle, roasted potatoes, dinner rolls, and a crisp green salad.
Roasted Pork Tenderloin with Sauerkraut
Equipment
- Large oven-safe skillet or saute pan
- Instant-read thermometer (recommended)
Ingredients
- 1 pork tenderloin (about 1 pound)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoons canola oil, divided
- 1 medium yellow onion, sliced thin
- ¼ teaspoon caraway seeds (optional)
- 1 pound sauerkraut, drained but not squeezed dry
Instructions
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Move an oven rack to the middle position and heat the oven to 350°F.
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Pat the pork tenderloin dry and season evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
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Heat 1 tablespoon of the canola oil over medium-high heat in a large oven-safe skillet. Brown the pork on all sides, then reduce heat to medium and transfer the pork to a plate.
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Add the remaining 1 tablespoon oil, the sliced onion, and the caraway seeds (if using). Cook until the onion is softened. Stir in the drained sauerkraut and cook another minute or two, scraping up browned bits.
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Nestle the pork and any accumulated juices into the sauerkraut. Cover the skillet and roast about 30 minutes, until the center reaches 145°F.
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Transfer the tenderloin to a cutting board and loosely tent with foil. Rest 5–10 minutes, then slice into 3/4″ thick pieces. Serve with some sauerkraut and your choice of sides such as noodles, spaetzle, or roasted potatoes.
Nutrition
Carbohydrates: 8 g
Protein: 25 g
Fat: 11 g
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