Rinse and pat dry the pork loin, then cut it into approximately 1-inch cubes. Season generously with salt and pepper. (Remember, pretty pieces make a prettier dish!)
Heat the oil in a large skillet over high heat. Add the pork pieces and sear until beautifully browned on all sides. Remove the pork from the skillet and set aside.
In the same skillet, add the finely chopped onion and grated carrot. Cook over medium heat until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms and cook until they soften and their liquid evaporates. Then, stir in the sauerkraut, dried marjoram, and the chopped cooked beet. Mix everything well.
Return the seared pork to the skillet with the vegetables. If needed, add about 1/2 cup of water or broth to keep the stew from drying out. Cover and simmer over low heat for 20-25 minutes, or until the pork is wonderfully tender.
Taste and adjust the salt and pepper as needed. Serve hot and enjoy!
- For even more tender pork, you can marinate it briefly in your favorite spices and a drizzle of oil before cooking.
- If you're after a richer flavor, feel free to add a splash of dry white wine or beef broth to the stew.
- If your sauerkraut is particularly sour, give it a quick rinse under cold water before cooking to help balance the flavors.
- This dish is wonderful served with boiled potatoes, a dollop of sour cream, or simply some fresh, crusty bread.
- Don't be shy about letting the vegetables cook a bit longer until they caramelize nicely – it adds a fantastic depth of flavor.
