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German Pork Sauté

  • 6servings
  • 329calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C, P
MineralsCopper, Silicon, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups uncooked egg noodles

  2. 1 can (12 ounces) frozen apple juice concentrate, thawed

  3. 2 tablespoons cornstarch

  4. 8 ounces lean pork

  5. 1 teaspoon vegetable oil

  6. 1 medium onion, sliced into rings

  7. 1 medium apple, coarsely chopped

  8. 1/2 cup honey-mustard barbecue sauce

  9. 1/4 cup water

  10. 9 cups preshredded coleslaw mix

  11. Black pepper

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.

  2. Stir apple juice concentrate into cornstarch in small bowl until smooth; set aside. Cut pork into 2X1/2-inch slices.

  3. Heat oil in large Dutch oven over medium heat until hot. Add pork and onion; cook and stir 5 minutes or until onion is soft and golden. Add apple; cook and stir 3 minutes . Stir apple juice mixture. Add apple juice mixture, barbecue sauce and water to Dutch oven. Bring mixture to a boil over medium heat, stirring occasionally. Add coleslaw mix and noodles. Cook 2 to 3 minutes or just until cabbage is wilted. Sprinkle with pepper; serve immediately. Garnish with Italian parsley, if desired.

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