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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound cubed pork tenderloin |
1/4 teaspoon pepper |
1/8 teaspoon salt |
1 tablespoon butter |
2 teaspoons canola oil |
2 cups chopped onion |
1 teaspoon crushed juniper berries |
1/2 teaspoon caraway seeds, crushed |
2 bacon slices, chopped |
4 cups thinly sliced cabbage |
1 cup dry riesling wine |
1 cup fat-free, lower-sodium chicken broth |
1 (16-ounce) jar prepared sauerkraut |
Directions:
1. Sprinkle pork tenderloin with pepper and salt. Melt butter in a Dutch oven over medium-high heat. Add pork; sauté 5 minutes, browning on all sides. Remove pork. Reduce heat. Add canola oil, onion, crushed juniper berries, crushed caraway seeds, and chopped bacon to pan; cook 10 minutes, stirring occasionally. Stir in cabbage, wine, chicken broth, and sauerkraut. Bring to a boil. Cover and simmer 1 hour and 15 minutes, stirring occasionally. Add pork; cook 15 minutes, stirring occasionally.
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