Name: Caraway Pork with Sauerkraut and Apples
Yield: Serves 4
Ingredients: 2 (12- to 16-ounce) pork tenderloins, trimmed; 1 tablespoon caraway seeds; Salt and pepper; 2 tablespoons vegetable oil; 2 apples, cored, halved, and cut into 1/4-inch-thick slices; 1 onion, chopped fine; 1 pound sauerkraut, rinsed and drained; 2 tablespoons packed light brown sugar; 2 tablespoons minced fresh dill

Why This Recipe Works

Searing the caraway-coated pork toasts the seeds and brings out their full flavor and aroma.

Before You Begin

There’s no need to peel the apples for this dish; we prefer red-skinned Fujis or Galas to give the dish more color, but any sweet apple will do.

Instructions

Adjust oven rack to middle position and heat oven to 475 degrees. Pat pork dry with paper towels and sprinkle with caraway seeds, 1 teaspoon salt, and 1/2 teaspoon pepper, pressing lightly to adhere. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes; transfer to plate.

Add remaining 1 tablespoon oil, apples, onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper to now-empty skillet and cook over medium heat until softened, about 5 minutes, scraping up any browned bits. Stir in sauerkraut and sugar. Place pork on top of sauerkraut mixture. Bake until pork registers 140 degrees, about 13 minutes.

Transfer pork to cutting board, tent with foil, and let rest for 5 minutes. Stir dill into sauerkraut mixture and serve with pork.