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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House SEPTEMBER 2012

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

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.

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
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Pork with Apricots, Dried Plums, and Sauerkraut recipe

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