Dinner

Herb-Brined Pork Tenderloin with Sauerkraut, Caraway & Spätzle

Name: Herb-Brined Pork Tenderloin with Sauerkraut, Caraway & Spätzle
Prep time: 25 min
Cook time: 42 min
Total time: 67 min
Yield: 2 servings
Ingredients: 350g pork tenderloin, trimmed of silver skin; 500ml water; 25g sea salt; 2 tbsp sugar; 3 bay leaves; 5 juniper berries, crushed; 4 thyme sprigs; ½ tsp black peppercorns; 300g sauerkraut, drained; 1 small Granny Smith apple, peeled, grated; 1 tbsp whole caraway seeds; 80ml apple cider vinegar; 2 tbsp unsalted butter; Sea salt and white pepper; 200g spätzle (dry or fresh); 1.5 liters salted water (for spätzle); 2 tbsp unsalted butter (for spätzle); ¼ tsp nutmeg

Succulent pork tenderloin brined in bay, thyme, and juniper develops incredible juiciness and subtle spice. Served with house-style sauerkraut that's balanced with caraway and apple, alongside tender buttered spätzle for a complete German main course.

535calper serving 39gprotein 32gcarbs 28gfat 25min prep 42min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this