Choucroute

Ingredients

• 2 slices bacon chopped
• 1 tablespoon butter 
• 4 cups cabbage thinly sliced
• 2 teaspoons canola oil 
• 0.5 teaspoon caraway seeds crushed
• 1 teaspoon juniper berries crushed
• 1 cup lower-sodium chicken broth fat-free
• 2 cups onion chopped
• 0.3 teaspoon pepper 
• 1 pound pork tenderloin cubed
• 0.1 teaspoon salt 
• 16 ounce sauerkraut prepared
• 1 cup riesling wine dry

Equipment

• frying pan
• dutch oven

Directions

1. Sprinkle pork tenderloin with pepper and salt. Melt butter in a Dutch oven over medium-high heat.
2. Add pork; saut 5 minutes, browning on all sides.
3. Remove pork. Reduce heat.
4. 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.
5. Add pork; cook 15 minutes, stirring occasionally.