• 4servings
  • 45minutes
  • 292calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1 15-ounce can sauerkraut

  2. 1 pound pork loin, trimmed of excess fat

  3. 1/4 teaspoon salt

  4. 2 tablespoons light brown sugar

  5. 1 cup white wine

  6. 1 cup water , milk , lemon or orange juice

  7. 1 apple , such as golden delicious or gala, cored, thinly sliced

  8. 1 cinnamon stick

Instructions Jump to Ingredients ↑

  1. Place the sauerkraut in a strainer and rinse under cold water. Sprinkle the pork loin with salt. Heat a large stockpot over medium heat. Add the canola oil and the pork. Cook 2 to 3 minutes, turning once or twice until the pork has browned. Add the brown sugar and cook one minute more until the sugar begins to melt.

  2. Add the wine water, apples, cinnamon stick and sauerkraut. Cover and reduce to a simmer . Cook 25 to 30 minutes until the pork is tender and a sauce has formed. Slice the pork and serve immediately.


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