eastern-european

Hungarian Pork and Sauerkraut Millet Casserole

This baked dish pairs millet with lean pork tenderloin, sliced, sauerkraut, drained and rinsed and sunflower oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

40 g Protein

61 g Carbohydrates

28 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

64g millet (dry) 237 kcal
127g lean pork tenderloin, sliced 151 kcal
163g sauerkraut, drained and rinsed 31 kcal
11g sunflower oil 97 kcal
236g chicken broth (low sodium) 14 kcal
3g sweet paprika 9 kcal
54g sour cream 107 kcal
1g black pepper 2 kcal
1g caraway seeds 3 kcal

Cooking instructions

millet (dry)
Heat oven to 400 F (205 C). Rinse millet under running water.
millet (dry)chicken broth (low sodium)
Simmer millet in broth in a small pot for 12-15 minutes until nearly tender; set aside.
lean pork tenderloinsunflower oil
In a skillet, heat oil over medium-high heat and brown pork 3-4 minutes.
sauerkrautsweet paprikablack pepper
Stir in sauerkraut, paprika, and black pepper; cook 3 minutes to warm through.
millet (dry)lean pork tenderloinsauerkraut
Mix millet with the pork-sauerkraut mixture and spoon into a small baking dish.
sour cream
Dollop sour cream on top and bake 12-15 minutes until bubbling.