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This fast-pressed German-style dinner combines juicy pork tenderloin with tangy sauerkraut in your Instant Pot for a meal that’s ready in under an hour. The secret lies in searing the pork first for deep flavor, then pressure-cooking it alongside the sauerkraut until fork-tender.
I’ve perfected this recipe to deliver restaurant-quality results without the fuss, making it ideal for busy weeknights when you still want something hearty and satisfying.
The beauty of this method is how it transforms tough cuts into melt-in-your-mouth pork while letting the sauerkraut soften just enough to absorb the pork’s juices. You’ll need just a few simple ingredients—no complicated techniques—yet the outcome is rich, savory, and packed with that classic German tang.
The Instant Pot does all the heavy lifting, ensuring even cooking and minimal cleanup.
By the time you’re done, you’ll have perfectly tender pork with crisp edges and a golden-brown sear, paired with sauerkraut that’s tender enough to eat with a spoon but still holds its texture.
The flavors meld beautifully, creating a dish that’s hearty enough for a family dinner but quick enough to impress guests. This is the kind of meal that feels like a hug on a plate.
Serve it with crusty bread to soak up every last bit of the juices, or pair it with roasted potatoes for a complete German-inspired feast. The best part? Leftovers reheat beautifully, so you’ll have dinner covered for days. Let’s get cooking!
Ingredients for pork tenderloin and sauerkraut instant pot
Just twelve ingredients for a hearty German-style dinner that tastes like a restaurant hug.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Trimmed of silver skin |
| Sauerkraut 🥬 | 2 cups | Unopened jar preferred |
| Dry White Wine 🍷 | ½ cup | Riesling or Pinot Grigio |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Apple Cider Vinegar 🍏 | 1 tbsp | For tangy depth |
| Dijon Mustard 🍯 | 1 tbsp | Mild or regular |
| Fresh Thyme Leaves 🌿 | ¼ cup | Stems removed, chopped |
| Garlic Cloves 🧄 | 3 cloves | Minced for flavor |
| Olive Oil 🫒 | 1 tbsp | For searing pork |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Parsley 🌱 | ⅛ cup | Chopped for garnish |
The pork tenderloin is your star—look for one that’s plump and firm, not shriveled. Costco or Whole Foods usually carry good quality, but your butcher’s counter is ideal. Trim any silver skin before cooking, and pat it dry with paper towels (this helps it sear better). Fresh thyme and parsley make all the difference here—grab them from the grocery store’s produce section and use them within a week for the best flavor. If you’re short on time, dried thyme works at one-third the amount, but fresh is worth it for this dish.
No white wine? Substitute extra chicken broth—just add an extra 2 tbsp of vinegar for tang. Sauerkraut from a jar works fine, but fresh sauerkraut from a German market has more texture. Dijon mustard can be swapped for regular yellow mustard in a pinch, though it’ll be less complex. The garlic and thyme are non-negotiable for that classic German flavor—don’t skip them! If you’re feeling fancy, add a pinch of caraway seeds, but they’re optional. The key is balancing the tangy sauerkraut with the richness of the pork, so adjust the vinegar to taste if needed.
This dish reheats like a dream—tastes even better the next day as the flavors meld. Store leftovers in an airtight container for 4-5 days in the fridge, or freeze for 3 months. I like to portion it into containers with a side of crusty bread on the side for easy lunches. The Instant Pot keeps everything moist, so you won’t have to worry about dry pork. If you’re serving this for guests, double the batch—it disappears fast!
Why You'll Love This Recipe
- 20-Minute Hands-Off Magic: I swear by this—just toss in the pork, sauerkraut, and a splash of white wine, then walk away. The Instant Pot does all the work while you stir up a side salad or open a bottle of beer. No babysitting, no stress.
- Tangy-Sweet Perfection: That apple cider vinegar in the broth? It’s the secret weapon. The sauerkraut’s sharpness softens into something rich, while the wine keeps it bright—like a fancy bistro dish without the fuss.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The pork stays juicy for days, and the sauerkraut’s tang cuts through the richness. Pack it with crusty bread, and you’ve got a lunch that’ll make coworkers ask for seconds.
- Budget Dinner Winner: Pork tenderloin is lean but filling, and sauerkraut stretches into multiple meals. A bottle of cheap white wine and a carton of broth turn a simple protein into something restaurant-worthy—without the price tag.
Step-by-step instructions for pork tenderloin and sauerkraut Instant Pot dinner
Here's how to create a perfectly tender pork tenderloin with tangy, caramelized sauerkraut in under an hour.
Sear the Pork Tenderloin for Maximum Flavor
Heat the Instant Pot on the "Sauté" function until the base is hot. Add the 1 tablespoon olive oil and let it shimmer for about 30 seconds. This ensures the oil is hot enough to create a proper sear.
Place the 1.5 lb pork tenderloin in the pot and sear on all sides for 2-3 minutes per side until the exterior develops a golden-brown crust. Don't rush this step—the crust locks in juices and adds depth of flavor. You'll know it's ready when the pork releases easily from the pot and has a nice caramelized color.
Remove the pork and set it aside on a plate. The residual heat will keep it warm while you prepare the rest of the ingredients. This searing step is crucial for that restaurant-quality finish without needing to pre-cook the pork separately.
Build the Sauerkraut and Wine Base
In the same Instant Pot, add 2 cups sauerkraut, 3 cloves minced garlic, 1 tablespoon Dijon mustard, and 1 tablespoon apple cider vinegar. Stir everything together and let it cook on "Sauté" for 2-3 minutes until the garlic becomes fragrant and the sauerkraut begins to soften slightly.
Pour in the 0.5 cup dry white wine and scrape up any browned bits from the bottom of the pot. This deglazing step captures all the flavorful fond that would otherwise stick to your pot. Let the wine simmer for 1-2 minutes until it reduces by about half and the alcohol smell dissipates.
Add 1 cup chicken broth, 1.5 teaspoons salt, and 0.5 teaspoon black pepper to the pot. Stir well to combine all the ingredients. The broth will help create a flavorful sauce that complements the sauerkraut's tanginess while keeping the pork moist during cooking.
Pressure Cook to Perfect Tenderness
Place the seared pork tenderloin back into the Instant Pot, nestling it into the sauerkraut mixture. Secure the lid and set the valve to "Sealing." Cook on "High Pressure" for 12 minutes. This shorter cook time ensures the pork stays tender and juicy rather than becoming tough.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before using the quick-release function. This gradual release helps the pork rest and prevents it from becoming dry. You'll know it's done when the float valve drops and the pressure indicator reads zero.
Carefully remove the lid (be cautious—the steam will be hot) and let the pork rest for 5 minutes in the pot. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. The sauerkraut should be tender and slightly caramelized from the cooking process.
Finish with Fresh Herbs and Garnish
After the resting period, transfer the pork tenderloin to a cutting board and slice it into ½-inch thick medallions. Spoon the sauerkraut mixture over the top of the pork, making sure each serving gets a generous portion of that tangy, flavorful sauce.
Stir the 0.25 cup chopped fresh thyme leaves into the sauerkraut mixture in the Instant Pot. This adds a bright, herbal note that cuts through the richness of the pork. Taste and adjust the seasoning if needed—you might want to add a pinch more salt or a splash of apple cider vinegar for extra tang.
Garnish each serving with 0.125 cup chopped fresh parsley just before serving. The parsley adds a pop of color and freshness that makes the dish look as good as it tastes. Serve immediately while the pork is still warm and the sauerkraut is at its most flavorful.
Pro Tips For Making Pork Tenderloin And Sauerkraut Instant Pot
- SEAR THE PORK FIRST: Don’t skip browning the pork—even in the Instant Pot. A quick 2-3 minute sear on high heat in a skillet (before pressure cooking) adds depth the broth and wine can’t match. I learned this the hard way when my first batch tasted flat; the Maillard reaction is your flavor insurance.
- DRAIN AND RINSE SAUERKRAUT: Drain most of the liquid from the sauerkraut, then give it a quick rinse under cold water. This removes excess acidity that can make the pork taste sour instead of tangy. My grandmother swore by this, and she was right: the texture stays perfect without the bite overpowering the meat.
- USE FULL-CUP OF WINE: Pour in the full ½ cup of white wine—don’t skimp. The alcohol evaporates during pressure cooking, but it’s what carries the flavor into the pork and sauerkraut. I was skeptical until I tried it; the dish tastes noticeably brighter when you use the full amount.
- PRESSURE COOK 20 MINUTES: Set the timer for 20 minutes, not 15. Pork tenderloin is lean and needs that extra time to reach 145°F internally without drying out. I used to rush it, and the meat always came out chewy—now it’s juicy every time.
Storing and reheating your leftovers
Refrigerator Storage
Store leftovers in an airtight container for up to 4-5 days—the flavors actually deepen as the pork juices meld with the sauerkraut. I like using glass Pyrex containers because they keep the dish fresh longer.
Let the pork and sauerkraut cool completely before refrigerating to prevent condensation, which can make the meat soggy. 🥫
Freezer-Friendly Tips
For longer storage, freeze portions in single-serving airtight containers for up to 3 months. The Instant Pot’s moist cooking method means the pork stays tender even after freezing.
I recommend portioning with a side of crusty bread on the side for easy reheating. When freezing, leave ½-inch headspace to prevent ice crystals from forming. 🧊
Stovetop Reheating
My preferred method is reheating on the stovetop to preserve texture. Place the pork and sauerkraut in a skillet over medium-low heat and add 2 tablespoons water or broth to prevent sticking.
Cover and heat for 5-7 minutes, stirring occasionally, until everything reaches 165°F internal temperature. The residual heat from the Instant Pot makes this a quick process. 🔥
Microwave Method
For faster reheating, transfer the pork and sauerkraut to a microwave-safe dish, cover with a damp paper towel, and heat on 50% power for 2-3 minutes. Stir halfway through to ensure even heating.
Add a splash of water or broth if the mixture looks dry. This method takes about half the time of stovetop reheating but may make the sauerkraut slightly softer. ⏰
Serving Leftovers
Leftovers reheat beautifully for lunch or dinner—just slice the pork thinly and serve over the sauerkraut. I often pair them with roasted potatoes or a side salad to balance the meal.
The sauerkraut’s tanginess cuts through any richness, making it a perfect cold-weather dish. Garnish with fresh parsley before serving to brighten the flavors. 🌿
Preventing Dryness
If your pork seems dry after reheating, add a splash of apple cider vinegar or chicken broth to restore moisture. The Instant Pot’s high-pressure cooking keeps the meat juicy, but reheating can sometimes dry it out.
A quick sear in a skillet with a pat of butter can also revive the texture and add extra flavor. 💡
Nutrition facts
Frequently asked questions
Can I use frozen sauerkraut in this recipe?
No, frozen sauerkraut won't work here—the texture becomes mushy when thawed and cooked. Stick with fresh or jarred sauerkraut for the best results. If you're short on time, grab a jar from the refrigerator section at your grocery store. The tangy flavor and slight crunch are essential for balancing the rich pork.
Why does the recipe call for white wine when I don't drink alcohol?
White wine adds depth of flavor, but you can easily substitute with ½ cup apple juice or extra chicken broth plus 1 extra tablespoon vinegar for tang. The alcohol cooks off completely during the pressure cooking process, so it's just about the flavor. This keeps the dish just as delicious without any alcohol content.
How do I know when the pork tenderloin is done?
The recipe uses a 12-minute high-pressure cook time which guarantees perfectly tender pork. After natural release, check the internal temperature—it should reach 145°F. The pork will be fork-tender and pull away from the bone easily. If you prefer it more well-done, you can increase the cook time by 2-3 minutes.
Can I make this recipe without an Instant Pot?
Yes! For stovetop, sear the pork as directed, then transfer to a Dutch oven with the sauerkraut mixture. Cover and simmer on low heat for 30-40 minutes, checking occasionally. The pork needs to reach 145°F internal temperature. The Instant Pot just makes it faster and more hands-off.
What if my sauerkraut is too sour?
Add a pinch of sugar or a splash of honey (½ teaspoon) to balance the acidity. You can also reduce the apple cider vinegar by ½ tablespoon or add a small potato or carrot to absorb some of the sourness during cooking. The goal is harmony—sauerkraut should complement, not overpower, the pork.