Best 7 Polish Pork Tenderloin In Apple Onion Sauce Sauerkraut Recipes

POLISH PORK TENDERLOIN IN APPLE-ONION SAUCE & SAUERKRAUT

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 TENDERLOIN WITH CRAN-APPLE SAUERKRAUT

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.

PORK TENDERLOIN WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
• Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
• Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
• Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
• Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
• Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
• Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

PORK LOIN, APPLES, AND SAUERKRAUT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
• Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
• Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
• Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK CHOPS WITH SAUERKRAUT AND APPLE

Steps:

• Salt and pepper the chops and brown them in hot oil or butter, about 3 minutes per side. Set aside.
• Add the apple and onions to the same skillet and cook for about 5 minutes, until the onion starts to look golden.
• Add the wine and stir, scraping up all the browned bits, and cook for an additional 3 minutes.
• Stir in the sauerkraut, and place the chops on top, including any juices that have collected. Cover the skillet, lower the heat and cook until the chops are done, about 7 minutes, depending on thickness. Do not overcook.
• Note1: I've also made this successfully with chardonnay, but riesling is the best.
• Note2: Sauerkraut packed in plastic bags and sold in the refrigerator case tastes much better than the canned.

EASY ONE-PAN PORK TENDERLOIN DINNER WITH APPLES AND ONION RECIPE BY TASTY

Steps:

• Pat the pork tenderloin dry and generously season with salt and pepper on all sides.
• Heat 2 tablespoons of canola oil in a large cast iron skillet over medium-high heat, until the oil is shimmering and just starting to smoke.
• Place pork in the hot skillet and sear until well browned, about 1½-2 minutes. Flip and repeat searing on all sides.
• Remove the pork from the skillet and set aside.
• Preheat the oven to 375˚F (190˚C).
• Heat the remaining tablespoon of oil in the skillet.
• Add the onion to hot skillet and toss to coat in the oil. Add the garlic and apples and cook until the apples and onion begin to soften.
• Pour the cider over apples and onion and bring to a simmer.
• Return the pork to the skillet, on top of the apple and onion mixture. Spoon the cooking liquid over the pork and transfer the entire skillet to the oven.
• Bake for 15-20 minutes, until the internal temperature of the pork reaches 145˚F (62˚C.)
• Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. Serve the sliced pork over a bed of the apples and onions.
• Enjoy!

PORK TENDERLOIN WITH APPLES AND ONIONS

Steps:

• Season the pieces of pork on both sides with one teaspoon of the pepper and the thyme.
• Heat the oil until very hot in a nonstick skillet set over high heat. Add the pork to the pan and cook for two to three minutes on each side. Remove the meat from the pan and keep it warm. Add the onion to the pan and saute for about three minutes, until it is softened.
• In a bowl, mix together the vinegar, water, sugar and cumin or caraway seeds and add to the pan along with the apples, salt and remaining half-teaspoon of pepper. Cover and boil gently for four to five minutes, until the liquid has almost evaporated and the apples are moist and tender. Return the pork steaks and any accumulated juices to the pan and reheat for one to two minutes.