Roasted Pork Tenderloin with Caraway Sauerkraut
A traditional Cajun recipe for Roasted Pork.
OtherPorkIntermediate195 min
Ingredients
Servings
4
- 2 lbs (907 g) pork loin
- 1 tsp dried dill
- 1 tsp onion powder
- 1 tsp garlic powder
- 2½ tsp (15 g) kosher salt
- 1 (20-oz [560-g]) jar sauerkraut
- 2 tsp (4 g) caraway seeds
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Place the pork in a roasting pan.
- 3
In a small bowl, mix together the dried dill, onion powder, garlic powder and kosher salt.
- 4
Sprinkle it over the pork evenly.
- 5
Bake for 40 to 45 minutes, or until the internal temperature of the pork reaches 165°F (75°C).
- 6
Allow the pork to rest for 5 minutes before slicing.
- 7
While the pork is baking, heat the sauerkraut and caraway seeds in a medium-sized saucepan over medium heat until hot.
- 8
Slice the pork thinly and serve on top of a bed of warm sauerkraut.
Tags
cajunother
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