Rating: 4 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

"My mother was part German, and this dish represented her heritage," says David Bonom. The recipe taught him three important lessons: Rubbing spices on meat adds great flavor; fruit and pork are a delicious combination; and cooking the sauerkraut in the pan with the pork offers a flavor contrast. Serve with green beans and a glass of riesling or a bottle of beer.

David Bonom
Recipe by Cooking Light May 2008

Gallery

Credit: Randy Mayor; Styling: Kathleen Kanen, Eunice Mun

Recipe Summary test

Yield:
8 servings (serving size: 3 ounces pork and 3 tablespoons sauerkraut mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Combine garlic powder, cumin, salt, and black pepper in a small bowl; rub spice mixture evenly over pork. Heat olive oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 5 minutes, browning on all sides. Transfer pork to an 11 x 7–inch baking dish coated with cooking spray. Add onion and sugar to pan; sauté 3 minutes or until onion is lightly browned. Add drained sauerkraut to pan; sauté 1 minute. Arrange sauerkraut mixture around pork in baking dish. Brush pork with one third of apricot preserves. Pour 1/2 cup water over sauerkraut mixture.

  • Bake at 425° for 15 minutes. Brush pork with one-third of apricot preserves; bake for 10 minutes. Brush pork with remaining apricot preserves; bake for 10 minutes or until a thermometer inserted in center of pork registers 160° (slightly pink). Remove from oven, and let stand 10 minutes before slicing. Serve with onion mixture.

  • Beer note: While the German purity law may not permit fruit in beer, a German dish like this is enhanced by an apricot microbrew, like Dogfish Head's Aprihop ($50 per 12-ounce bottle), released each spring. The apricot flavor in this pale ale is fresh but subtle, balanced with plenty of dry, hoppy bitterness to contrast the sweet apricot-glazed pork. —Jeffery Lindenmuth

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

236 calories; calories from fat 27%; fat 7.1g; saturated fat 2.4g; mono fat 3.3g; poly fat 0.6g; protein 24.5g; carbohydrates 17.8g; fiber 1.4g; cholesterol 65mg; iron 1.3mg; sodium 505mg; calcium 42mg.
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