Pork Loin with Caraway Sauerkraut

Caraway is a popular flavor in Scandinavian and eastern European cooking. It is excellent with veal and pork. Tenderloin of pork is lean, moist, and delicious. It is very low in calories and a real treat with the sauerkraut.

Serves: 2Hands-on: 25 minutesTotal: 1 hourDifficulty: Medium

Serves: 2


  • 1 tsp. olive oil
  • 1 lb. pork loin
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. Wondra flour
  • 2 medium red onions, peeled and chopped
  • ¼ cup low-salt chicken broth
  • 8 oz. sauerkraut, drained
  • 1 bay leaf
  • 1 tsp. caraway seeds


  • Heat the oil in a large skillet over medium heat. Sprinkle the pork loin with salt, pepper, and flour. Sauté the pork for 4 minutes; turn the pork and add onions.
  • Continue to sauté until the pork is lightly browned on both sides and the onions have softened slightly.
  • Add the chicken broth, sauerkraut, bay leaf, and caraway seeds. Cover and simmer for 25 minutes. Pork should be pink. Remove pork to a plate and let rest for 10 minutes.
  • Slice pork and serve with sauerkraut.