Pork Tenderloin* Medallions with Sauerkraut/Dinner Low Carb

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 120.1
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.0 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 19.4 g

View full nutritional breakdown of Pork Tenderloin* Medallions with Sauerkraut/Dinner Low Carb calories by ingredient
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Shapeshifter Recipe Low Carb Shapeshifter Recipe Low Carb
Number of Servings: 1


    400 g sauerkraut
    1 c chicken broth*
    Note: this recipe reduces to about 1 1/2 cups

    3 oz [85 g] pork tenderloin, trimmed*
    --see Base Recipe for raw vs cooked weight instructions
    1/2 c chicken broth
    1 tbsp black pepper, freshly ground
    1 tbsp summer savoury or sage, or other to taste
    cooking spray
    1 tbsp dijon mustard


Place sauerkraut in a colander and rinse under running water for several minutes to help rinse out salt. Place the colander in a large bowl, fill with cold water, and let sit ten minutes. Drain and repeat. Drain.

In a 4 liter pot with lid, add the sauerkraut and chicken broth, bring to a low boil, and simmer for about 1 hour, stirring often to prevent sticking. If necessary to prevent sticking add a bit of water from time to time. When sauerkraut has reduced, has soft texture, has turned a golden brown and has a mellow taste, the sauerkraut is done. It will have reduced to about 1 1/2 cups.

Mix together the seasoning(s) of choice and the black pepper. Roll the pork tenderloin in the flavourings, coating all sides.

Bring a non-stick pan with lid to med-high heat. Spray the pan, then roll the pork tenderloin, searing on all sides. It will be smoky, so turn on your stove fan. Add the chicken broth, cover the pan, reduce the heat to simmer and continue to cook for 8 minutes. Remove the tenderloin from the pan, place on a cutting board, and let rest at least 5 minutes before slicing to serve.

In the same pan add the dijon mustard to the pan juices, stir well, simmer for 1 minute, remove from heat and keep warm.

To serve, pile the sauerkraut on the plate, slice the tenderloin into 3 or 4 slices and place on top of the sauerkraut, then pour over the dijon sauce.

Serving Size: 1 adult serving

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