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

How to Make It

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.

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