I have a pork tenderloin sitting in the fridge. What should I do with it? We had one with a chipotle-honey-lime marinade the other night, so something not like that.
I’m on a sauerkraut kick right now, so I’d slice the tenderloin on a bias, salt and pepper it, then sear both sides off in a screaming hot pan. Remove the tenderloins and turn the heat down to medium, add a sliced onion, garlic and some kale. Saute that until softened, then deglaze with white wine (or apple cider). Add sauerkraut, pork medallions, a bay leaf and a little brown sugar (if you deglazed with cider, omit the brown sugar) and throw in a 300F oven for 20-25 minutes. Top with a drizzle of balsamic vinegar.