Caraway Pork with Sauerkraut and Apples

Name: Caraway Pork with Sauerkraut and Apples
Yield: Serves 4
Ingredients: 2 (12- to 16-ounce), pork tenderloins, trimmed; 1 tablespoon, caraway seeds; , Salt and pepper; 2 tablespoons, vegetable oil; 2 , apples, cored, halved, and cut into 1/4-inch-thick slices; 1 , onion, chopped fine; 1 pound, sauerkraut, rinsed and drained; 2 tablespoons packed, light brown sugar; 2 tablespoons, minced fresh dill

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Appears in Cook's Country October/November 2016

Main Courses

Pork

Quick

There’s no need to peel the apples for this dish; we prefer red-skinned Fujis or Galas to give the dish more color, but any sweet apple will do.

SERVES4

WHY THIS RECIPE WORKS

Searing the caraway-coated pork toasts the seeds and brings out their full flavor and aroma.

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