Choucroute Garni

Photo: Karry Hosford

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.

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

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 30%
  • Fat: 8.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 19.2g
  • Carbohydrate: 21g
  • Fiber: 4.4g
  • Cholesterol: 59mg
  • Iron: 2mg
  • Sodium: 950mg
  • Calcium: 55mg

Ingredients

  • 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

Preparation

  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.
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