Pork and Sauerkraut
Provided by: Jennifer Iserloh
total prep 292 calories/serving
Many people are surprised when I tell them that I grew up as a meat-and-potato girl. Having a big hunk of meat on my plate along with an unhealthy super-sized scoop of butter-drenched potatoes, seemed normal. But I always remember that bloated, overly full feeling after dinner, the button of my jeans digging into my belly button. Now I've made the switch to a more balanced dinner plate and smaller portions: 4 ounces for the meat and 1/2 cup for the carb, and 2 cups of veggies, I have a lot more space along the waistline of my pants. Here's the made-over version of my granny's pork and sauerkraut, the traditional dish that we had every New Year's Day - that you can add your favorite whole grain and vegetable side dish to.
- 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.
- 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.