Choucroute

Ingredients

• 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

Preparation

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.