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.

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.

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.

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.

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!