“German Lunch Symphony: Herb-Crusted Pork Tenderloin with Sauerkraut & Potato Pancakes”
Discover this exquisite German Lunch Symphony, combining herb-crusted pork tenderloin with sauerkraut and potato pancakes. This intermediate-level recipe offers a sensory explosion and elegant presentation for those on a standard diet, making it perfect for special occasions or weekday dining.
Allergens
Gluten (from breadcrumbs), Eggs (in potato pancakes)
Ingredients
- 2 lbs pork tenderloin
- 1 cup fresh herbs (parsley, thyme, rosemary)
- 4 cups sauerkraut
- 4 large russet potatoes
- 2 eggs
- 1 onion
- 1/2 cup all
- purpose flour
- 1/2 cup breadcrumbs
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Season pork tenderloin with salt and pepper, then crush fresh herbs and press onto the meat.
- Heat oil in a large oven safe pan over medium heat, sear pork on all sides, then transfer to oven and bake for 25 minutes or until internal temperature reaches 145°F (63°C). Let rest for 5 minutes.
- In another pan, cook sauerkraut with onion and seasonings until heated through.
- Grate potatoes and mix with eggs and flour to form potato pancakes. Fry in a non stick skillet until golden brown.
- Slice pork tenderloin and serve alongside sauerkraut and potato pancakes, garnishing with fresh herbs.
Chef’s Insight
The combination of flavors and textures in this dish is sure to impress your guests, making it perfect for special occasions.
Notes
The herb-crusted pork tenderloin adds a delightful twist to the traditional dish.