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Pork Tenderloin, Potato & Sauerkraut Plate
Grilled pork tenderloin with roasted potatoes and softened onion, finished with cold refrigerated sauerkraut added at serving to preserve its live cultures.
By Platform Resolve Cook · Published Sep 19, 2026
Makes 4 servings
Cuisine American
Ingredients
Main 510 g / 18 oz pork tenderloin
700 g potatoes, cubed
300 g refrigerated sauerkraut
1 medium onion, sliced
2 tsp olive oil or ghee
1 tsp garlic powder
1 tsp black pepper
1 tsp smoked paprika Optional
Round whole items like eggs to what makes sense.
Method
Roast or air-fry the potatoes until browned and tender.
Season the pork with garlic powder, black pepper, and smoked paprika.
Grill or pan-sear the pork until safely cooked through.
Slice the pork thinly.
Cook the onion separately until softened.
Divide the pork, potatoes, and onion among four plates.
Add the sauerkraut cold or room-temperature immediately before serving.
Serve with mustard if desired.
Nutrition
Partial. 0 of 9 ingredients have a resolved food record, so these numbers are a floor, not a total.
Nutrition per serving and per batch — Partial
Nutrient
Per serving
This batch, 4 servings
Calories 0 kcal 0 kcal Protein 0 g 0 g Carbs 0 g 0 g Fat 0 g 0 g
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