Grilled Istrian Pork Tenderloin and Sausages with Sauerkraut

Ingredients

• 500g (1.1 lb) pork tenderloin 500g (1.1 lb) pork tenderloin
• 300g (10.5 oz) sausages (such as Istrian kobasice) 300g (10.5 oz) sausages (such as Istrian kobasice)
• 500g (1.1 lb) sauerkraut 500g (1.1 lb) sauerkraut
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the minced garlic, dried rosemary, dried thyme, paprika, salt, and pepper.
3. 3.
   Rub the pork tenderloin with the olive oil and then coat it with the herb and spice mixture.
4. 4.
   Place the marinated pork tenderloin and sausages on the preheated grill and cook for about 15-20 minutes, turning occasionally, until the internal temperature of the pork reaches 145°F (63°C).
5. 5.
   While the meat is grilling, heat a separate pan over medium heat and add the sauerkraut. Cook for 5-7 minutes, stirring occasionally, until heated through.
6. 6.
   Once the pork and sausages are cooked, remove them from the grill and let them rest for a few minutes before slicing.
7. 7.
   Serve the grilled pork tenderloin and sausages with a generous portion of sauerkraut on the side.

Treat your ingredients with care...

• Pork tenderloin — Make sure to trim any excess fat from the pork tenderloin before marinating it. This will help enhance the flavors and prevent flare-ups on the grill.
• Sausages — Choose high-quality sausages, such as Istrian kobasice, for the best flavor. If you can't find Istrian sausages, you can use any other flavorful sausages of your choice.
• Sauerkraut — Rinse the sauerkraut before cooking to remove excess saltiness. This will help balance the flavors of the dish.

Tips & Tricks

• For added flavor, you can marinate the pork tenderloin overnight in the refrigerator.
• If you prefer a smokier flavor, you can use smoked paprika in the marinade.
• Serve the grilled pork and sausages with a side of crusty bread to soak up the delicious juices.
• If you don't have a grill, you can also cook the pork tenderloin and sausages in a preheated oven at 400°F (200°C) for about 20-25 minutes.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and tasty meal.

Serving advice

Serve the Grilled Istrian Pork Tenderloin and Sausages with Sauerkraut hot off the grill. Slice the pork tenderloin into medallions and arrange them on a platter alongside the sausages and sauerkraut. Garnish with fresh herbs, such as parsley or dill, for a pop of color.

Presentation advice

To elevate the presentation of this dish, you can serve it on a rustic wooden platter or individual plates. Arrange the sliced pork tenderloin and sausages neatly, and place a generous portion of sauerkraut on the side. Sprinkle some fresh herbs over the top for a vibrant and appetizing look.