Pan-Seared Pork Loin with Quick-Roasted Root Vegetables and Sauerkraut
A wholesome and flavorful dinner featuring succulent pan-seared pork loin, served with quickly roasted seasonal root vegetables and tangy sauerkraut, a staple in Slovenian cuisine.
Ingredients
- Carrot50 g
- Garlic Powder1 g
- Onion Powder1 g
- Olive Oil12.5 g
- Salt1.5 g
- Black Pepper0.5 g
- Pork Loin175 g
- Potato200 g
- Parsnip50 g
- Sauerkraut100 g
- Caraway Seed1 g
Instructions
- 1Step 1
Preheat oven or large skillet to high heat. Peel and dice potatoes, carrots, and parsnips into small, uniform 1/2-inch cubes for quick cooking.
- 2Step 2
Toss the diced vegetables with 15g of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet or in a large oven-safe skillet. If using oven, roast for 10 minutes until tender and lightly browned. If using skillet, quick-roast/sauté over high heat, stirring frequently, for 8-10 minutes until tender-crisp.
- 3Step 3
While vegetables cook, pat pork loin dry and season generously with salt, pepper, garlic powder, and onion powder.
- 4Step 4
Heat the remaining 10g of olive oil in a separate large skillet over medium-high heat. Sear pork loin for 4-5 minutes per side, until golden brown and cooked through (internal temperature 63°C/145°F). Let it rest for 5 minutes before slicing.
- 5Step 5
In a small saucepan, gently warm the sauerkraut with caraway seeds for 3-5 minutes.
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