Mustard-Maple Pork and Sauerkraut

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This mustard-maple pork and sauerkraut recipes combines sweet flavors with the bite of sauerkraut. The mustard-maple sauces helps balance the sauerkraut.

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This pork is so juicy and tender and works perfectly with sauerkraut and sweet-savory mustard sauce!

This mustard-maple pork and sauerkraut is so delicious and easy to prepare! It only takes about 30 minutes to prepare and you’ll have an incredible and filling dinner for four!

How to make Mustard-Maple Pork and Sauerkraut:

This recipe is so simple! First, you’ll sear your pork until it’s well-browned on all sides, but not completely cooked through. Next, you’ll fry up the onions and potatoes until the potatoes are not quite fork-tender. From there, you’ll add your sauerkraut and the prepared maple-mustard sauce to the skillet. All you have to do after that is place the pork tenderloin on top and pop the whole thing in the oven. Because you started cooking it already, it really only takes about 15 minutes in the oven total.

Depending on how big your potato quarters are, they may need more time in the oven. Check the temperature of your pork. If it reaches temperature before the potatoes are done, simply transfer it to a plate to rest. Continue roasting your potatoes in the oven until they are fork-tender.

Looking for more pork recipes? Check my archives!

If you made this pork and sauerkraut recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.

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Mustard-Maple Pork and Sauerkraut

This mustard-maple pork and sauerkraut recipes combines sweet flavors with the bite of sauerkraut. The mustard-maple sauces helps balance the sauerkraut.
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4


  • 1 pound pork tenderloin
  • 1 tablespoon neutral cooking oil
  • 1 yellow onion peeled and thinly sliced
  • 1 pound baby white potatoes quartered
  • 2 tablespoons each: Dijon mustard whole grain mustard, maple syrup
  • 1 and 1/2 cup fresh sauerkraut drained
  • ½ cup chicken stock or water plus more if needed
  • Salt and pepper to taste
  • 1 teaspoon paprika
  • Fresh minced parsley for serving


Prepare the Pork Tenderloin:

  • Preheat oven to 400ºF. Pat the pork tenderloin dry and season all over with salt and pepper.
  • In a wide skillet, heat the neutral cooking oil over medium-high heat. Once hot, add the tenderloin and cook without moving for 3-5 minutes until browned. Flip and cook an additional 3 minutes. Continue flipping until the tenderloin is well-browned on all sides. Transfer to a plate.

Prepare the Onions and Potatoes:

  • If the skillet seems dry, add a bit more oil. Add the sliced onion and cook for 3-4 minutes until they just begin to soften. Add the quartered potatoes and season all over with salt and pepper. Cook for 10 minutes, flipping occasionally, until the onions are well-browned, but not burned, and the potatoes are just beginning to soften.

Cook the Sauerkraut:

  • Add the sauerkraut and paprika and toss to combine. Meanwhile, combine the mustards and maple syrup in a bowl and whisk until smooth.
  • Pour the mustard-maple sauce into the skillet and toss to coat everything with the sauce. Add the stock and scrape up any browned bits stuck to the skillet. Bring to a boil and then turn off the heat.

Bake the Pork:

  • Create space in the center of the skillet by pushing the potatoes to both sides of the skillet. Place the pork tenderloin in the space and transfer to the oven for approximately 15 minutes or until an instant-read thermometer reaches 140ºF.
  • Remove from the oven and transfer the pork to a plate. If the potatoes aren’t yet fork tender, turn the skillet on to medium and allow the potatoes to continue cooking as the pork rests for 5-10 minutes. Turn off the heat.

To Serve:

  • Slice the pork into medallions. Arrange the mustard-maple potatoes and sauerkraut on plates and place the sliced pork on top. Garnish with parsley. Enjoy!
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