Pork Tenderloin with Apple Sauerkraut
Roasted Pork Tenderloin with Apple Sauerkraut has apples, cranberries, and sweet potatoes for the ultimate skillet meal when you’re craving something colorful, savory, and hearty.
Roast Pork Tenderloin with Apple Sauerkraut Recipe
Are you a fan of pork tenderloin? It’s my favorite cut of pork!
Easy to cook, juicy, and tender, we make many pork tenderloin meals at our house.
Because there are no bones, you can enjoy the entire tenderloin, making this piece of meat a great value within my food budget.
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And what about skillet meals? Anytime I can make a meal that’s done up in just one, single skillet, I just want to happy dance all around my kitchen.
It’s also why I believe that every kitchen deserves to have at least one nice, heavy-bottomed, BIG skillet – you can make so many one-pan meals, it’s almost unbelievable.
I love a good cast iron skillet!
What Ingredients Will You to Make This Easy Roast Pork Tenderloin Skillet Meal?
Pork Tenderloin – Remember that pork tenderloin and pork loin are NOT the same thing so if your recipe calls for tenderloin, don’t make the mistake of purchasing a pork loin instead.
Olive oil – Olive oil is great for searing off pork tenderloins, but if you’ve got vegetable or canola oil on hand, you can also use either one of those.
White wine – I prefer using a sweeter white wine in this recipe, but you can truly use whatever you happen to have on hand.
Dried cranberries – Heating the dried cranberries and the wine together in the microwave lets the cranberries absorb the wine, rehydrating them again.
Chopped apples – I prefer using a sweeter apple, such as Fuji or Gala apples, in this recipe.
Sauerkraut – I love Hoganville Family Farms Sauerkraut, which is life-changing.
Bacon
Leeks
Sweet potatoes
Dark brown sugar
Caraway seeds
How to cook Pork Tenderloin, Sauerkraut and Apples
Combine the dried cranberries with 1/4 cup white wine in a medium mixing bowl.
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.
Add the seasoned pork tenderloin to the skillet when the oil is hot, 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!
Cooking Tips for Making this Easy Pork Tenderloin Recipe
Is pork tenderloin the same thing as pork loin?
No, pork tenderloin is not the same thing as pork loin.
Pork loin is not the same thing as pork tenderloin. Though they may sound similar, pork loin and pork tenderloin come from completely different locations of the hog.
I’ve noticed lots of recipes using the two cuts of pork interchangeably, which is a terrible idea.
This is the million $$$ question and I’m so glad you asked! Here’s my answer: NO! NO! NO!
What’s the difference between a pork tenderloin and pork loin
The easiest way to tell a pork loin from a pork tenderloin is by SIZE.
If you laid a pork loin and a pork tenderloin side by side, you’d see that a pork loin is a wide and thick cut of pork, while the pork tenderloin is long and slender.
Pork loin (which is where pork loin roasts and pork chops are cut from) is the larger loin muscle that runs from the pig’s shoulder to the rear, and typically weighs in between 4-5 lbs.
Pork tenderloin, on the other hand, is the narrow, elongated muscle that runs right along the spine of the hog, an area that gets very little use, making it a super-tender hunk of protein weighing about 1 – 1 1/2 lbs.
See the chart below to locate the pork loin and the pork tenderloin.
Understanding that these cuts are very different pieces of pork will enable you to cook each one in a much more specific and delicious way.
How long does it take to cook pork tenderloin and pork loin?
Every recipe is unique, but typically, a pork loin (the wide, thick cut of pork, remember?) will take longer to cook than the pork tenderloin because it’s a much bigger piece of meat.
I typically cook my pork loin roast for about 15 minutes per pound or until the finished internal temperature is 145 degrees F. Just as when you’re cooking any roast, the key here is more of a “low and slow” method.
Pork tenderloin, on the other hand, can be cooked much quicker at a much higher temperature, say about 400 degrees F. for 15 -20 minutes total.
Again going for that same 145 degrees F. internally as a finished temperature.
This is why I love cooking pork tenderloins – you can have them on the table for dinner in a flash.
They are so stinking tender, juicy and delish! #WinWin
What are leeks and how do I clean them?
Leeks are a vegetable in the same family (the allium family) as garlic, onions, shallots, scallions, and chives.
The green part of the leek is too tough to eat, so slice that part off, trimming the leek to the part where the color is more of a pale green.
Remove the root end, then slice the leek in half lengthwise.
Hold each leek half under running water, separating the layers a bit with your fingers to remove any sandy grit that may be within.
Pat dry and then slice as needed for your recipe.
Is there something I can substitute for the white wine in this recipe?
Yes. Feel free to substitute apple juice or even orange juice instead of the white wine.
More Favorite Pork Recipes to Enjoy
Tender and juicy Air Fryer Pork Tenderloin cooks in less than 20 minutes and slices into savory pork tenderloin medallions with a big flavor!
- Instant Pot Cuban Pork Tenderloin
- Roast Pork Tenderloin and Sweet Potatoes Sheet Pan Dinner
- Pork Steak and Sauerkraut Skillet
- Mason Jar Pulled Pork Parfaits
- Pork Shank Osso Buco
- 4 Easy Ways to Make Pulled Pork
- Loaded BBQ Pulled Pork Smoked Sweet Potatoes
Roast Pork Tenderloin with Bacon Cran-Apple Sauerkraut
Ingredients
- 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
Instructions
- 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!
Amazing. Love the one skillet meal idea. I even ordered a new cast iron skillet to use in the house. I have another that I use outside on the grill.
Hi Natalie –
I’m so glad you enjoyed this pork tenderloin recipe – we love it too, especially since it’s all in one skillet!
Thank you for letting me know,
Chef Alli