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

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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


  • 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


  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.
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