Ingredients for Polish Pork Tenderloin In Apple Onion Sauce Sauerkraut
- Pork Tenderloin
- salt and pepper to taste
- Pork Seasoning
- 2 tbsp all-purpose flour
- Oil
- 1 (24 oz) can drained sauerkraut
- 1 packet onion soup mix
- Applesauce
- 2 tbsp brown sugar
- 1 tsp ground ginger
- 1/2 cup apple juice (divided)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Polish Pork Tenderloin In Apple Onion Sauce Sauerkraut? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Polish Pork Tenderloin In Apple Onion Sauce Sauerkraut
- Preheat oven to 325°F (160°C).
- Peel, core, and dice 2 medium apples (about 2 cups diced).
- In a small saucepan, simmer diced apples in 1/2 cup apple juice (or water) over medium-low heat, covered, until soft (about 10-15 minutes).
- Mash the cooked apples with a potato masher to create a smooth applesauce.
- Pat 1.5-2 lb pork tenderloin dry with paper towels.
- Season generously with salt and pepper. Sprinkle with 1 tbsp Polish grill seasoning (or 1 tsp each marjoram, garlic powder, onion powder, and paprika).
- Let the seasoned pork rest at room temperature for 15-30 minutes.
- Lightly coat the pork loin with 2 tbsp all-purpose flour.
- Heat 1 tbsp olive oil or butter in an oven-safe skillet over medium-high heat. Brown the pork loin on all sides, about 2-3 minutes per side.
- In an oven-safe baking dish, place 1 (24 oz) can of drained sauerkraut.
- Place the browned pork loin on top of the sauerkraut.
- In the same skillet used to brown the pork, add the applesauce, 1 packet onion soup mix, 2 tbsp brown sugar, and 1 tsp ground ginger. Mix well.
- Spoon the apple-onion mixture evenly over the pork loin.
- Pour 1/4 cup apple juice into the bottom of the baking dish, over the sauerkraut.
- Cover the baking dish with foil and bake for 30 minutes.
- Baste the pork with the pan juices halfway through baking.
- After 30 minutes, remove the foil, add another 1/4 cup apple juice, baste again, and cook for an additional 15 minutes, uncovered.
- Remove from oven and let the pork rest for 10-15 minutes before slicing.
- Slice the pork tenderloin and serve over the sauerkraut. Garnish as desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
22g
Fat
13g
Carbs
6g
