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Serves 4 (serving size: 1 3/4 cups)


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1 pound cubed pork tenderloin
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon butter
2 teaspoons canola oil
2 cups chopped onion
1 teaspoon crushed juniper berries
1/2 teaspoon caraway seeds, crushed
2 bacon slices, chopped
4 cups thinly sliced cabbage
1 cup dry riesling wine
1 cup fat-free, lower-sodium chicken broth
1 (16-ounce) jar prepared sauerkraut


Sprinkle pork tenderloin with pepper and salt. Melt butter in a Dutch oven over medium-high heat. Add pork; sauté 5 minutes, browning on all sides. Remove pork. Reduce heat. Add canola oil, onion, crushed juniper berries, crushed caraway seeds, and chopped bacon to pan; cook 10 minutes, stirring occasionally. Stir in cabbage, wine, chicken broth, and sauerkraut. Bring to a boil. Cover and simmer 1 hour and 15 minutes, stirring occasionally. Add pork; cook 15 minutes, stirring occasionally.

Created date

August 2011

Nutritional Information

Calories 308
Fat 9 g
Satfat 3.4 g
Sodium 679 mg