Pork tenderloin with sauerkraut and potato purée

Pork tenderloin with sauerkraut and potato purée

4.2 14 ratings

Prep. 40min

Total 1 h 10min

4 portions

Ingredients

brown onions cut into halves
100 g
bacon cubes
100 g
pork tenderloin
500 - 600 g
salt
2 tsp
ground pepper
¼ tsp
ground sweet paprika
1 - 1 ½ tsp
lean bacon, smoked (60-80 g)
6 - 8 slices
preserved sauerkraut
500 g
dried bay leaf (optional)
1
juniper berries (optional)
3
water
500 g
potatoes cut into pieces (3 cm)
750 g
onions cut into halves
250 g
oil for frying
3 tbsp
full cream milk
140 g
unsalted butter
40 g
ground nutmeg
2 - 3 pinches

Difficulty

easy

Nutrition per 1 portion

Protein 47 g

Calories 2467 kJ / 590 kcal

Fat 25 g

Fiber 6.4 g

Carbohydrates 37 g

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Australia and New Zealand

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