Apricot glazed pork tenderloin with sauerkraut and kale salad.

This succulent cut of meat lives up to its name, tenderloin because it is just exactly that – so incredibly tender when cooked right!

Glazed pork perfectly paired with a tangy kraut and lemony kale. This makes a delicious and healthy dish.

Apricot glazed pork tenderloin with sauerkraut and kale salad.
Pin
Print

Apricot glazed pork tenderloin with sauerkraut and kale salad.

Recipe by Leno RegushCourse: Main, Party food, Special occasion dishCuisine: Classic, French, ModernDifficulty: Medium
Servings

2-3

servings
Prep time

20

minutes
Cooking time

20

minutes

This succulent cut of meat lives up to its name, tenderloin because it is just exactly that – so incredibly tender when cooked right!
Glazed pork perfectly paired with tangy kraut and lemony kale. This makes a delicious and healthy dish.

Ingredients
Apricot glazed pork tenderloin:

  • 1 free-range pork tenderloin (about 500g)

  • a few sprigs of fresh sage, finely chopped

  • 2 garlic cloves, chopped

  • salt

  • black pepper

  • 1 tbsp cooking oil

  • Apricot glazing:

  • 3 tbsp apricot preserve

  • 1 tbsp Tamari sauce

  • a few sprigs of sage

  • Sauerkraut and kale salad: 

  • 1 cup cooked quinoa

  • 1 big bunch of kale or one bag of baby kale

  • 1 Gala apple, sliced

  • 1/2 cup pomegranate arils

  • 1/4 red onion, finely sliced

  • 1 cup Living Goodness Heart Beet Kraut

  • pink peppercorns

  • Dressing:

  • 1 minced anchovy fillet 

  • 1 tsp wholegrain mustard or Dijon mustard

  • 1 tsp white wine vinegar

  • 1 tsp apple syrup or maple syrup

  • 1/3 cup extra-virgin olive oil 

  • lemon juice as taste

  • salt

  • black pepper

Directions

  • Preheat oven to 200C, and line a baking sheet with a baking paper. 
  • Prepare pork loin by trimming excess fat; with a small knife, create deep small slits throughout the loin, and stuff with the 2 cloves of chopped garlic. Rub the loin with chopped sage, salt, and black pepper.
  • Heat a tablespoon of oil in a heavy-bottomed skillet over medium heat. When the oil is hot, add the pork tenderloin and cook a few minutes each side, turning occasionally, until golden-brown. Transfer to a baking tray.
  • Roast for about 8 minutes or until an internal meat thermometer inserted into the thickest part registers 60-70C (140-145F). The key to perfection is knowing exactly how long to cook pork tenderloin when the centers a little pink and not to overcook it!
  • Transfer the pork to a large plate and cover with aluminium foil. Let rest for about 10 minutes.
  • Meanwhile, place the skillet over medium-high heat. Add apricot preserve, Tamari sauce, sage leaves and any pork juices into the skillet, stir well. When the mix thickens into a syrupy glaze, add the pork. Place the pork in the skillet and coat with the sauce. Transfer the pork to a serving platter and pour the glaze over the top. Let rest for 5 minutes. Cut the pork crosswise into slices.
  • For sauerkraut and kale salad. Whisk all the ingredients for dressing together in a large bowl and season with salt and pepper. 
    Remove hard stem from leaves of kale. Tear the leaves into small pieces and add in a large bowl with dressing. Massage the kale for about 2 minutes. It should start to turn a rich, greener color. 
    Arrange kale on a serving platter and top with quinoa, red onion, apples, sauerkraut, pomegranate and warm sliced pork. Garnish with pink peppercorn. Enjoy!
 

Comments are closed.