Pork Tenderloin 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.
INGREDIENTS | SERVES 2
- 1 teaspoon olive oil
- 8 ounces pork tenderloin
- Salt and pepper to taste
- 1 teaspoon Wondra flour
- 2 medium red onions, chopped
- ¼ cup low-salt chicken broth
- 8 ounces sauerkraut, drained
- 1 teaspoon caraway seeds
Heat the oil in a frying pan over medium heat. Sprinkle the pork tenderloin with salt, pepper, and flour. Sauté the pork over medium heat 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, and caraway seeds. Cover and simmer for 25 minutes. Pork should be pink.
PER SERVING Calories: 309 | Fat: 15 g | Protein: 36 g | Sodium: 98 mg | Carbohydrates: 4 g | Fiber: 1 g |