Pork with Apricots, Dried Plums, and Sauerkraut

Name: Pork with Apricots, Dried Plums, and Sauerkraut
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

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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

How to Make It

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.

Cooking Light Slow Cooker Tonight

Pork with Apricots, Dried Plums, and Sauerkraut

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