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Dijon Pork Tenderloin

Somehow, it is still in the 40s here in Indiana. If this is the effect of global warming, count me in among the group of “we gotta stop this now” people. Anyway, the cold weather has me wanting some warm food, so I came up with this delicious pork tenderloin recipe.

Besides the tenderloin which is one of the leanest protein sources available, this recipe also utilizes sauerkraut which is, for those who don’t know, fermented cabbage. Fermented foods contain important bacteria which improves gut health. There is ample research about the importance of gut health and how eating fermented foods such as sauerkraut, kimchi, or yogurt can improve the health of your gut drastically. One of the best parts about this, to me, is that better gut bacteria leads to less cravings, and cleaner eating. If you’ve ever noticed that after eating a sugar heavy food you just want more and more, this is part of the reason why. Ok, let’s get cooking.

Ingredients:

  • 1-2 pounds pork tenderloin
  • 1 bag or can of sauerkraut (try to get the never heated kind – keeps bacteria)
  • 1 Tbsp Dijon mustard
  • Salt, pepper, and oregano

Directions:

Preheat your oven to 400 degrees fahrenheit, and heat up an oven proof skillet over medium high heat. Cast iron would be best. While that heats, rub the pork tenderloin with salt, pepper, and oregano to taste. Melt just enough butter, ghee, or coconut oil to cover the bottom of the pan, and sear the pork on all sides until you’ve achieved a golden, brown, and delicious exterior. Remove the pork from the pan, and the pan from the heat. Rub the pork with the mustard, and put the sauerkraut and juices in the pan. Place the pork on top of the sauerkraut, and transfer the pan to the oven. Cook until the pork is 145 degrees, about 25-35 minutes. If you prefer your pork cooked harder, it is fine to cook longer, but it won’t be as good. Allow the pork to rest, covered, for at least 5 minutes, and then serve alongside sauerkraut, and any other sides you would like. I recommend broccoli and a baked potato.

Nutrition: For 1 pound tenderloin, and 2 Cups of sauerkraut

 

  • Calories: 475
  • Carbohydrates: 4g
  • Protein: 88g
  • Fat: 8g

 

 

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