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Pork with Sauerkraut and Tomato

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Jan. 19th, 2008 | 02:46 pm

Pork with Sauerkraut and Tomato

12 oz. Pork tenderloin trimmed of all fat and cut into 1 inch pieces
1/8 tsp Black pepper
1 Tbsp Canola oil
1 15oz. Can tomato sauce (you can substitute homemade obviously)
1 cup Sauerkraut
1 1/2 tsp Caraway seeds
1 Tbsp Splenda (or sugar if your diet allows)
1 cup Brown or white rice cooked

Serving size: 1/4 recipe
Prep Time 10 minutes
Exchanges:
2 1/2 Starch
1 Vegetable
2 Lean meat

Calories 348
From fat 72
Total Fat 8g
Saturated Fat 2g
Cholesterol 55mg
Sodium 291mg
Total Carbohydrate 46g
Dietary Fiber 4g
Sugars 1g
Protein 23g

Step 1
Sprinkle the meat with pepper. In a large skillet over medium heat, brown the tenderloin pieces in oil, stirring frequently, about 5-7 minutes, until browned on all sides.
Step 2
Meanwhile, in a small bowl, stir together the tomato sauce, sauerkraut, caraway seed and Splenda. Add to the pan and stir to coat the pork. Bring to a boil. Reduce heat, cover and simmer about 10-12 minutes, stirring occasionally until meat is cooked through.
Step 3
Serve over rice. Eat. Yummy Face!

So all in all I thought this would be gross. It is actually a little like American sweet and sour pork without the battering and deep frying. Tasty stuff

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