Caraway Pork with Sauerkraut and Apples
By America's Test KitchenPublished on August 19, 2016
Yield
Serves 4
Ingredients
2 (12- to 16-ounce) pork tenderloins, trimmed1 tablespoon caraway seeds Salt and pepper 2 tablespoons vegetable oil 2 apples, cored, halved, and cut into ¼-inch-thick slices1 onion, chopped fine1 pound sauerkraut, rinsed and drained2 tablespoons packed light brown sugar 2 tablespoons minced fresh dill
Before You Begin
There’s no need to peel the apples for this dish; we prefer red-skinned Fujis or Galas to give the dish more color, but any sweet apple will do.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Pat pork dry with paper towels and sprinkle with caraway seeds, 1 teaspoon salt, and 1/2 teaspoon pepper, pressing lightly to adhere. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes; transfer to plate.
- Add remaining 1 tablespoon oil, apples, onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper to now-empty skillet and cook over medium heat until softened, about 5 minutes, scraping up any browned bits. Stir in sauerkraut and sugar. Place pork on top of sauerkraut mixture. Bake until pork registers 140 degrees, about 13 minutes.
- Transfer pork to cutting board, tent with foil, and let rest for 5 minutes. Stir dill into sauerkraut mixture and serve with pork.
Yield
Serves 4Ingredients
2 (12- to 16-ounce) pork tenderloins, trimmed
1 tablespoon caraway seeds
Salt and pepper
2 tablespoons vegetable oil
2 apples, cored, halved, and cut into ¼-inch-thick slices
1 onion, chopped fine
1 pound sauerkraut, rinsed and drained
2 tablespoons packed light brown sugar
2 tablespoons minced fresh dill
Ingredients
2 (12- to 16-ounce) pork tenderloins, trimmed
1 tablespoon caraway seeds
Salt and pepper
2 tablespoons vegetable oil
2 apples, cored, halved, and cut into ¼-inch-thick slices
1 onion, chopped fine
1 pound sauerkraut, rinsed and drained
2 tablespoons packed light brown sugar
2 tablespoons minced fresh dill
Ingredients
2 (12- to 16-ounce) pork tenderloins, trimmed
1 tablespoon caraway seeds
Salt and pepper
2 tablespoons vegetable oil
2 apples, cored, halved, and cut into ¼-inch-thick slices
1 onion, chopped fine
1 pound sauerkraut, rinsed and drained
2 tablespoons packed light brown sugar
2 tablespoons minced fresh dill
Why This Recipe Works
Searing the caraway-coated pork toasts the seeds and brings out their full flavor and aroma.
Before You Begin
There’s no need to peel the apples for this dish; we prefer red-skinned Fujis or Galas to give the dish more color, but any sweet apple will do.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Pat pork dry with paper towels and sprinkle with caraway seeds, 1 teaspoon salt, and 1/2 teaspoon pepper, pressing lightly to adhere. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes; transfer to plate.
- Add remaining 1 tablespoon oil, apples, onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper to now-empty skillet and cook over medium heat until softened, about 5 minutes, scraping up any browned bits. Stir in sauerkraut and sugar. Place pork on top of sauerkraut mixture. Bake until pork registers 140 degrees, about 13 minutes.
- Transfer pork to cutting board, tent with foil, and let rest for 5 minutes. Stir dill into sauerkraut mixture and serve with pork.
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