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Pork and Sauerkraut
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292 calories/serving

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    • 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.

    Ingredients

    Serves:

    Directions

    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.

    Nutrition Facts

    Per Single Serving / Serves 4 Total
    Calories 292Calories from fat 54
    Total Fat 6gm9%Saturated Fat 1gm5%
    Cholesterol 54mg18%Sodium 577mg24%
    Total Carbohydrates 21gm7%Fiber 4gm4%
    Protein26gm

    Nutrition Facts provided by: Jennifer Iserloh

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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