Pork with Apricots, Dried Plums, and Sauerkraut

Pork with Apricots, Dried Plums, and Sauerkraut Recipe
Oxmoor House
Sauerkraut balances the sweetness of the apricot preserves and orange juice. Slow cooking tenderizes the pork and dried fruit.

Yield:

8 servings (serving size: 3 ounces pork and about 1/2 cup sauerkraut mixture)

Recipe from

Oxmoor House

Nutritional Information

Calories 261
Caloriesfromfat 0.0 %
Fat 2.5 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 0.4 g
Protein 24.6 g
Carbohydrate 34.9 g
Fiber 2.3 g
Cholesterol 74 mg
Iron 1.5 mg
Sodium 585 mg
Calcium 21 mg

Ingredients

1 (2-pound) pork tenderloin, trimmed
1 cup chopped onion (about 1 medium)
3/4 cup apricot preserves
1/2 cup dried apricots
1/2 cup pitted dried plums
1/4 cup fat-free, lower-sodium chicken broth
1/4 cup orange juice
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package refrigerated sauerkraut

Preparation

1. Place pork in an electric slow cooker. Combine onion and remaining ingredients in a large bowl; pour sauerkraut mixture over pork. Cover and cook on LOW for 7 hours. Remove pork from slow cooker. Let stand 10 minutes. Cut pork into 1/4-inch-thick slices. Serve sliced pork with sauerkraut mixture.

Note:

David Bonom,

Cooking Light Slow Cooker Tonight

September 2012
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