Step 1: Rinse buckwheat thoroughly. Combine buckwheat with 90ml (1/2 cup minus 1 tbsp) water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Let stand for 5 minutes, then fluff with a fork.

Step 2: While buckwheat cooks, slice the pork loin into 1-inch thick medallions. Dice the onion and apple.

Step 3: Heat 0.3 tbsp of olive oil in a large skillet over medium-high heat. Season pork medallions with salt and pepper. Sear pork for 3-4 minutes per side until golden brown. Remove pork from skillet and set aside.

Step 4: Add the remaining 0.3 tbsp of olive oil to the same skillet. Add diced onion and cook until softened, about 2-3 minutes. Add the drained sauerkraut, diced apple, juniper berries, and chicken broth. Bring to a simmer.

Step 5: Return the seared pork to the skillet, nestling it into the sauerkraut mixture. Cover and simmer for 5-7 minutes, or until pork is cooked through and tender.