Rinse and pat dry the pork tenderloin, then cut it into cubes. Season with salt and pepper. Finely chop the onion and garlic. Grate the carrot using a coarse grater, and quarter the mushrooms.
Heat the oil in a large skillet over high heat. Add the pork tenderloin and cook until nicely browned on all sides (don't forget to turn it for even browning!). Once browned, set the meat aside.
In the same skillet, add the chopped onions and cook until softened. Then, add the grated carrots and garlic, cooking for another couple of minutes until the carrots soften slightly.
Stir in the mushrooms and cook until any liquid released evaporates and the mushrooms begin to brown.
Add the sauerkraut to the skillet (if it's very sour, you can squeeze out some of the liquid first). Mix everything well and simmer over medium heat for about 15-20 minutes, stirring occasionally, until the sauerkraut is tender.
Return the browned pork to the skillet with the sauerkraut and mushrooms. Stir everything together and simmer for another 5 minutes to allow the flavors to meld beautifully. Taste and adjust seasoning with salt and pepper if needed.
Serve hot with your favorite side dish. Enjoy!
- For juicier pork tenderloin, you can briefly marinate it with salt, pepper, and your favorite spices before cooking.
- If the sauerkraut is too sour, you can rinse it briefly with cold water before adding it to the pan. But just a quick rinse, we don't want it to lose all its personality!
- Feel free to swap button mushrooms for other wild mushrooms if you have them on hand – the flavor will be even more intense. (Just be sure they're safe for consumption!)
- This dish pairs wonderfully with boiled potatoes or mashed potatoes, but it's also delicious on its own.
- If you find the sauce needs a little thickening, stir in a teaspoon of flour mixed with a tablespoon of water during the last few minutes of simmering.
