Pork with Sauerkraut and Mustard-cream Sauce
- For the sauerkraut
- 1 onion
- 2 carrots
- 1 bunch scallions
- 2 tablespoons vegetable oil
- 500 grams Sauerkraut
- 100 milliliters Vegetable broth (Instant)
- 2 tablespoons grainy Dijon mustard
- 150 grams Double cream
- 100 grams Crème fraiche
- freshly ground pepper
For the sauerkraut, peel onion and dice. Peel carrots and dice finely. Rinse scallions and cut into rings.
Heat oil in a pot. Add onion and carrot and sauté briefly. Shred sauerkraut with a fork and add to the pot. Pour in vegetable stock, cover and cook for 15 minutes. Stir in mustard, double cream and crème fraîche and bring to a boil. Cook until vegetables are tender, stirring occasionally. Season with salt and pepper.
For the pork, rub pork tenderloin with salt and pepper. Heat oil in a pan, add pork and brown on all sides, then add a little water and cook the pork over medium heat for 15-20 minutes, turning occasionally. Remove pork from heat and allow to rest for 5 minutes, then cut into slices and arrange on a platter with the sauerkraut. Drizzle the meat with the pan juices and serve.