NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

2 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 medium Granny Smith apple

1 cup sauerkraut

0.5 cup chicken bone broth

0.25 tsp caraway seeds

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Season the pork tenderloin medallions evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Sear the pork medallions for 2-3 minutes per side until a golden-brown crust forms, then remove them from the pan and set aside.

• 4

  In the same skillet, add the sliced onions and apples, sautéing for 4-5 minutes until the onions are translucent and the apples begin to soften.

• 5

  Stir in the sauerkraut and caraway seeds, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 6

  Pour in the chicken bone broth and nestle the pork medallions back into the sauerkraut mixture.

• 7

  Reduce the heat to low, cover the skillet, and simmer for 8-10 minutes until the pork is cooked through and the flavors have melded.