Pork with Apricots, Dried Plums, and Sauerkraut

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 0.0%
  • Fat: 2.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 24.6g
  • Carbohydrate: 34.9g
  • Fiber: 2.3g
  • Cholesterol: 74mg
  • Iron: 1.5mg
  • Sodium: 585mg
  • Calcium: 21mg

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pork with Apricots, Dried Plums, and Sauerkraut Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy