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🍽️ Pork Tenderloin in Herb-Mustard Coating with Creamy Sauerkraut and Schupfnudeln

804 kcal · 30 min · 4 servings

Pork Tenderloin in Herb-Mustard Coating with Creamy Sauerkraut and Schupfnudeln Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the pork tenderloin under cold water.
  2. 2. Pat the meat completely dry with a kitchen towel.
  3. 3. Let the meat rest at room temperature for a while.
  4. 4. Preheat the oven to 180 degrees Celsius fan-assisted.
  5. 5. Halve the shallot and peel it.
  6. 6. Dice the shallot into fine cubes.
  7. 7. Thoroughly wash the chives and parsley.
  8. 8. Dry the herbs.
  9. 9. Slice the chives into fine rings.
  10. 10. Finely chop the parsley.
  11. 11. Heat 1 tablespoon of oil in a pot over medium heat.
  12. 12. Sauté the shallot cubes with a pinch of sugar for about 2 minutes until translucent.
  13. 13. Add the sauerkraut to the pot.
  14. 14. Pour in the cream.
  15. 15. Let the sauerkraut simmer for about 15 minutes.
  16. 16. Season the mixture with salt, pepper, and sugar.
  17. 17. Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan over medium heat.
  18. 18. Season the pork tenderloin generously with salt and pepper.
  19. 19. Sear the meat on all sides for about 2 to 3 minutes.
  20. 20. Cook the meat until it is golden brown.
  21. 21. Place the meat in a baking dish.
  22. 22. Coat the meat with mustard.
  23. 23. Continue cooking the meat in the oven for about 10 to 15 minutes.
  24. 24. Leave the pan with the pan juices.
  25. 25. Add 2 tablespoons of oil to the pan with the pan juices.
  26. 26. Fry the Schupfnudeln (German dumplings) with a pinch of salt over medium heat until golden brown.
  27. 27. Shake the pan occasionally while frying.
  28. 28. Fry the noodles for about 6 to 8 minutes.
  29. 29. Add 1 tablespoon of butter after about 5 minutes.
  30. 30. Spread the chopped herbs evenly on a plate.
  31. 31. Take the pork tenderloin out of the oven.
  32. 32. Let the meat rest for about 3 minutes.
  33. 33. Cut the tenderloin in half.
  34. 34. Press the pieces of meat with the top side into the herbs.
  35. 35. Roll the meat pieces briefly in the herbs.
  36. 36. Plate the pork tenderloin with the herb-mustard coating.
  37. 37. Serve the Schupfnudeln alongside.
  38. 38. Serve the creamy sauerkraut alongside.

Nutrition per serving