Sauerkraut balances the sweetness of the apricot preserves and orange juice. Slow cooking tenderizes the pork and dried fruit.
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
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