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!
Servings: 4 servings
Chef Alli
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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!
Notes
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Nutrition
Calories: 1032kcalCarbohydrates: 61gProtein: 102gFat: 38gSaturated Fat: 12gCholesterol: 324mgSodium: 582mgPotassium: 2370mgFiber: 7gSugar: 39gVitamin A: 8857IUVitamin C: 24mgCalcium: 116mgIron: 7mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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