Balsamic-Mustard Pork Tenderloin with Apples and Sauerkraut
1 pork tenderloin, approx 1 lb.
1 tsp. crushed or ground cardamom
cracked black pepper and sea salt to taste
4 Tblsp. coconut oil
1/4 cup beef broth or red wine
1 Tblsp. balsamic vinegar
2 Tblsp. Dijon mustard
Pat spices onto the pork tenderloin. Heat coconut oil in an oven-safe saute pan, and sear pork tenderloin on all sides. (I cut the tenderloin into two pieces to fit the pan).
Preheat oven to 350F. Core apples and slice them, adding them to the pan with the pork, making sure they're coated with coconut oil. Move pan to oven and let cook for about 25 minutes (or until meat thermometer inserted into center of the tenderloin reads 160F, and juices run clear).
Remove pan from oven (and DON'T FORGET THE HANDLE'S HOT!) to burner. Remove tenderloin to a cutting board and let rest for 10 minutes - this keeps the juices from running out when it's sliced, so it will remain tender.
Remove apples from pan and turn into a serving dish. If you're having sauerkraut, heat it separately in a pot if desired.
Slice the tenderloin into medallions, and return them to the pan with the sauce, turning to coat.
Serve with sauerkraut and apples.