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Pork with Apricots, Dried Plums, and Sauerkraut

Oxmoor House
Yield 8 servings (serving size: 3 ounces pork and about 1/2 cup sauerkraut mixture)
Sauerkraut balances the sweetness of the apricot preserves and orange juice. Slow cooking tenderizes the pork and dried fruit.

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

Nutrition 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

How to Make It

  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.
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