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Choucroute Garni

Photo: Karry Hosford

8 servings (serving size: 1 pork slice, 1 sausage piece, and about 1/2 cup sauerkraut mixture.)

Choucroute garni is French for "garnished sauerkraut." This dish is just that, with hearty pork tenderloin, bacon, and turkey sausage. Use a good dark beer (such as stout) for extra flavor.


  • 5 cups sliced Braeburn apple
  • 6 whole black peppercorns
  • 6 juniper berries, lightly crushed
  • 2 bacon slices, chopped
  • 1 (32-ounce) jar sauerkraut, rinsed and drained
  • 1 (14-ounce) package smoked turkey sausage, cut into 8 equal pieces
  • 1 (12-ounce) bottle dark beer
  • 1 pound pork tenderloin, trimmed
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 247
  • caloriesfromfat 30 %
  • fat 8.2 g
  • satfat 2.8 g
  • monofat 3.4 g
  • polyfat 1.2 g
  • protein 19.2 g
  • carbohydrate 21 g
  • fiber 4.4 g
  • cholesterol 59 mg
  • iron 2 mg
  • sodium 950 mg
  • calcium 55 mg

How to Make It

  1. Combine first 7 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat, and keep warm.

  2. While sauerkraut mixture is cooking, cut pork crosswise into 8 equal slices. Place each slice between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness using a meat mallet or rolling pin. Lightly coat both sides of pork slices with cooking spray, and sprinkle both sides of pork with salt and pepper.

  3. Heat a large nonstick skillet over medium-high heat. Add half of pork slices; sauté 2 minutes on each side or until pork loses its pink color. Remove from heat, and keep warm. Repeat procedure with remaining pork slices. Serve pork with sauerkraut mixture.