Pork & Sauerkraut
Pork and sauerkraut is a time-honored New Year's Eve tradition, believed to bring good luck (you might also want to consider pairing it with some black-eyed peas!). However, there's no need to limit yourself to enjoying this delicious dish only on New Year's Eve. It's a delightful meal that can be savored throughout the entire year!
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 (3-lb.) pork tenderloin
- Kosher salt
- Freshly ground black pepper
- 4 tbsp. butter
- 1 small onion, thinly sliced
- 2 tbsp. packed brown sugar
- 1 c. beer or cider
- 1 large tart apple, thinly sliced
- 1 tsp. caraway seeds, optional
- 1 lb. sauerkraut, drained
Instructions
- Preheat oven to 350°. Season pork liberally with salt and pepper. In a large dutch oven over medium-high heat, heat oil. Add pork and sear on all sides until golden all over, about 8 minutes. Set aside.
- Add butter and let melt. Add onion and apples and cook until starting to soften, about 4 minutes. Stir in sauerkraut, brown sugar, beer, and caraway seeds. Bring mixture to a simmer then place seared pork on top.
- Cover pot then transfer to oven and bake until pork reaches internal temperature of 160°, about 45 minutes.
Tried this recipe?Let us know how it was!