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
- 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.