Roasted Dijon Pork Tenderloin With Probiotic Sauerkraut
A savory roasted pork tenderloin paired with crisp green beans and tangy, gut-healing sauerkraut. This easy one-pan meal delivers high-quality protein and natural probiotics.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
Let tolerance guide the portion
Fiber, portion size and ingredients land differently for everyone. Increase unfamiliar foods gradually and notice comfort.
Track: comfort + portion
Appetite changes
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One meal does not determine body weight. Look at fullness, energy and repeatable eating patterns over time instead.
Track: fullness + meal rhythm
Low energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Brain fog
Add the missing context
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Track: focus + previous night
Before you start
Your 30-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Oven · Large skillet · Sheet pan
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 400°F.
- 2Prep unpasteurized sauerkraut (drained)
- 3Set out all ingredients before cooking
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
One clear step at a time
0 of 7 steps complete
Next: Preheat your oven to 400°F
- 01
Preheat your oven to 400°F
Preheat your oven to 400°F.
Tap card to mark done - 02
Pat the pork tenderloin dry
Pat the pork tenderloin dry, then rub it thoroughly with a drizzle of olive oil, salt, black pepper, and the Dijon mustard.
Tap card to mark done - 03
Heat a splash of olive oil in…
Heat a splash of olive oil in an oven-safe skillet over medium-high heat. Sear the pork for about 2 to 3 minutes per side until a golden crust forms.
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Toss the trimmed green beans with a…
Toss the trimmed green beans with a little olive oil, salt, and pepper. Arrange them directly in the skillet around the seared pork.
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Transfer the skillet to the oven and…
Transfer the skillet to the oven and roast for 12 to 15 minutes, or until the pork reaches an internal temperature of 145°F and the green beans are tender-crisp.
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Remove from the oven and let the…
Remove from the oven and let the pork rest for 5 minutes before cutting it into 1-inch slices.
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Serve the warm pork and green beans…
Serve the warm pork and green beans alongside the cold sauerkraut.
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The nutrition underneath
Why this bowl holds together
Make sure your sauerkraut is from…
Make sure your sauerkraut is from the refrigerated section and labeled "unpasteurized" or "naturally fermented." Shelf-stable canned sauerkraut has been heated, which kills the beneficial gut bacteria.
Serve the sauerkraut cold or at…
Serve the sauerkraut cold or at room temperature. Heating it on the stove with the pork will destroy the probiotics you want for digestive support.
If you don't have an oven-safe…
If you don't have an oven-safe skillet, simply sear the pork in a regular pan and transfer it to a baking sheet with the green beans.
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