ROASTED PORK TENDERLOIN
Easy and yummy pork tenderloin, melts in your mouth. You may use more or less sage according to your taste.
Provided by WUNNIE
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
- Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 199.1 calories, Carbohydrate 16.5 g, Cholesterol 65.3 mg, Fat 3.8 g, Fiber 4.4 g, Protein 24.8 g, SaturatedFat 1.3 g, Sodium 1063.2 mg, Sugar 11.7 g
SLOW COOKER PORK AND SAUERKRAUT
Super-easy slow cooked pork tenderloin with sauerkraut and potatoes. Use a slow cooker liner for effortless cleanup. This is also good served with mashed potatoes if you don't want to use the whole baby ones. I usually double the recipe as the leftovers are even better the next day.
Provided by Amian
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h10m
Yield 4
Number Of Ingredients 6
Steps:
- Place whole pork tenderloin into a slow cooker. Arrange potatoes around the pork; pour the sauerkraut and juice over the pork and potatoes. Add butter cubes, salt, and black pepper. Cook on Low until pork is tender, 8 to 10 hours. Add more water after 8 hours if mixture seems dry.
Nutrition Facts : Calories 358.1 calories, Carbohydrate 35.7 g, Cholesterol 79.6 mg, Fat 14.5 g, Fiber 7.5 g, Protein 22.3 g, SaturatedFat 8.3 g, Sodium 1057.4 mg, Sugar 3.6 g
POLISH PORK WITH SAUERKRAUT
A hearty and delicious, cold-weather dish, pork and sauerkraut!
Provided by polishhousewife
Categories Meat
Time 14m
Number Of Ingredients 10
Steps:
- If you're using a roast, slice it into 3/4-inch thick pieces and season with salt, pepper, and paprika. Put in a sealed container and marinate for 2 hours.
- Preheat oven to 350° F.
- Add the sauerkraut to a pot and cover with water. Bring to a boil. Remove from heat and drain. Add to the pot with the sauerkraut: 2 cups of water, Vegeta (or substitute spices), bay leaves, 1/4 teaspoon black pepper, and allspice. Simmer for 30 minutes.
- Meanwhile, saute the onion in 1 tablespoon oil over medium-high heat until it just begins to brown. Add the onion and the carrot to the sauerkraut.
- Add 2 tablespoon oil to a frying pan and brown the meat on both sides. Add an additional tablespoon of oil if needed.
- Place half of the sauerkraut mixture in a casserole dish (I used 9 x 13-inch). Place the meat on top of the kraut, and top the meat with the remaining sauerkraut. Cover (with foil if your dish doesn't have a lid). bake for 90 minutes.
POLISH PORK TENDERLOIN IN APPLE-ONION SAUCE & SAUERKRAUT
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.
Provided by Suzy_Q
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- *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.
PORK LOIN, SAUERKRAUT AND DUMPLINGS
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 10 to 12 dumplings
Number Of Ingredients 21
Steps:
- For the pork loin, pressure cooker method:
- In a pressure cooker set on high heat, brown the pork in the oil on all sides. Season with salt and pepper. Add about 6 cups water or broth so there is about 1 1/2 inches. For larger roasts, add 1/2-inch more liquid per pound. Pressure cook until the pork is extremely tender and falling apart, 1 1/2 to 2 hours. (This is important to the dish.) Remove the meat from the pot and reserve the juices.
- For the pork loin, oven method:
- Preheat the oven to 350 degrees F.
- Pierce the pork with a knife and insert the slices of garlic different parts of the roast. Season with salt and pepper. Heat the oil in a heavy cast iron pot over high heat. Sear the pork until brown. Add the beef broth and vermouth (this will also deglaze the pan) and cover the pot with a lid. Bake, basting frequently with the pan juices, until the pork is pink and juicy inside but not dry and gray, 1 to 1 1/2 hours. Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray. Remove the meat from the pot and reserve the juices.
- Combine the cornstarch with 1/4 cup cold water. Slowly whisk the cornstarch mixture into the pan juices to thicken the juices so they will stick to the pork and dumplings. (However, Grandma and Grandpa preferred the traditional thinner juice.)
- For the potato dumplings:
- While the meat is cooking, prepare the dumplings. Place a pot of water to boil.
- Place the potato flakes in a large bowl. Place the milk, butter and 2 cups water in a saucepan. Bring to a boil, then remove from the heat. Pour the potato mixture over the potato flakes and whip with a fork until smooth. Let cool.
- Add the eggs to the potatoes and mix well. Add 2 cups of flour and mix until a dough forms, adding more flour if needed.
- Turn the dough out onto a floured bread board and knead in more flour until the dough is stiff and doesn't stick to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn't sticky inside, they are done.
- For the sauerkraut:
- Heat the oil in a heavy bottomed pot. Add the onion and cook until transparent. Add the sauerkraut, vermouth, beef bouillon to taste, caraway seeds to taste, salt (not much) and pepper. Simmer until the flavors meld, 30 to 45 minutes. Serve along side the pork.
- For serving:
- This was usually done homestyle. Place some pork, a dumpling (cut into hearty, bit-size pieces) and some sauerkraut on a plate. Then pass and spoon or drizzle some of the reserved meat juices over the pork and dumplings--this ties everything all together and gives you a forkful of flavor in each bite.
- There you have it: hearty, stick-to-your-ribs pork, dumplings and sauerkraut--an excellent dish on a cold, frosty night!
SLOW COOKER SAUERKRAUT AND PORK TENDERLOIN
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
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
SAUERKRAUT AND PORK TENDERLOIN
Steps:
- Melt butter in frying pan. Add onions and cook till tender. Remove onions, add pork, and brown well.
- Put onions, pork, and sauerkraut in a 1-1/2 qt. casserole.
- Cover and bake at 325°F for 1 hour. Blend in sour cream and nutmeg before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PORK TENDERLOIN WITH CRAN-APPLE SAUERKRAUT
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
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.
ROAST PORK TENDERLOIN WITH BACON CRAN-APPLE SAUERKRAUT
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
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 TENDERLOIN & SAUERKRAUT
Steps:
- Brine pork in 1 qt cold water & 2T salt. Pat dry the pork. Rub in 1 T olive oil, salt, pepper, or favorite rub Set oven to 375 F. Dice 1/2 onion and set aside. Add 1 tbs of olive oil to a dutch oven and heat med. When oils starts smoking, add pork. Seer 4 min/side Remove and set aside. Reduce heat to med-low. Add onions Saute onions for 2-3 minutes Add sauerkraut & water Add Thyme, salt & pepper Grate apple into dutch over & bring to boil. Cover Dutch Oven and place in oven for 45 min. Check water level in Dutch oven, don't let it dry out. Add pork to Dutch Oven, 10 - 15 min. Cook until center reaches 130 F for Medium. Remove pork and tent under foil for 10 minutes before slicing.
SLOW COOKER PORK AND SAUERKRAUT
This slow cooker pork and sauerkraut recipe is the easiest way of cooking a traditional German dish - tender pork infused with those delicious sweet and sour sauerkraut flavors.
Provided by Adina
Categories Beef, Pork and Lamb
Number Of Ingredients 10
Steps:
- Rub the meat generously with salt and ground black pepper. Place it in the slow cooker.
- Drain the sauerkraut, arrange it around the meat. Sprinkle it with brown sugar and add salt, pepper, caraway seeds, and bay leaves.
- Slice the onions and the apples. Arrange both on top of the meat.
- Pour the apple juice around the meat.
- Cook on high for 4 hours or on low for 8 hours.
- Rest for 10-15 minutes before slicing.
Nutrition Facts : Calories 394 kcal, Carbohydrate 16 g, Protein 57 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 157 mg, Sodium 718 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 5 g, ServingSize 1 serving
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