TLC Cooking "German Pork Sauté"

German Pork Sauté

German Pork Saute

YIELD Makes 6 servings
See Cooking Videos

Apple juice and honey-mustard barbecue sauce add sweet and sour zip to the cabbage, pork and apples in this classic German dish.

INGREDIENTS

3	cups uncooked egg noodles
1	can (12 ounces) frozen apple juice concentrate, thawed
2	tablespoons cornstarch
8	ounces lean pork
1	teaspoon vegetable oil
1	medium onion, sliced into rings
1	medium apple, coarsely chopped
1/2	cup honey-mustard barbecue sauce
1/4	cup water
9	cups preshredded coleslaw mix
Black pepper

PREPARATION:

Cook noodles according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
Stir apple juice concentrate into cornstarch in small bowl until smooth; set aside. Cut pork into 2X1/2-inch slices.
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.

This recipe appears in: European

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.

Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.