Mustard-Glazed Pork Tenderloin with Tangy Sauerkraut

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent pork tenderloin coated in a tangy mustard glaze, paired with lightly cooked sauerkraut for a satisfying meal. This german-inspired quick meals (gluten-free) ready in about 45 minutes pairs pork tenderloin, Dijon mustard, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (10 ratings) Prep: 15 min Cook: 30 min Serves 4 German cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pat 1.5 lbs pork tenderloin dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a small bowl, whisk together 3 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp apple cider vinegar, 2 minced garlic cloves, and 1/2 tsp caraway seeds.
  3. Step 3: Place the pork tenderloin in a roasting pan and brush with 2 tbsp of the mustard mixture. Bake for 20-25 minutes until internal temperature reaches 145°F.
  4. Step 4: While pork bakes, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 cup drained sauerkraut and cook for 5 minutes until warmed through.
  5. Step 5: Let pork rest for 5 minutes before slicing. Serve with sauerkraut on the side.

Frequently asked questions

How long does Mustard-Glazed Pork Tenderloin with Tangy Sauerkraut take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mustard-Glazed Pork Tenderloin with Tangy Sauerkraut?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Mustard-Glazed Pork Tenderloin with Tangy Sauerkraut?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mustard-Glazed Pork Tenderloin with Tangy Sauerkraut for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mustard-Glazed Pork Tenderloin with Tangy Sauerkraut gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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