Yield: Serves 4 (serving size: 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 308
  • Fat: 9g
  • Saturated fat: 3.4g
  • Sodium: 679mg


  • 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


  1. 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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