German Pork Sauté
Browse the recipe German Pork Sauté
German Pork Saute
YIELD Makes 6 servings
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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:
| Sodium | 375 mg |
| Protein | 16 g |
| Fiber | 3 g |
| Carbohydrate | 56 g |
| Cholesterol | 45 mg |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 15 % |
| Calories | 329 |
DIETARY EXCHANGE:
| Meat | 1-1/2 |
| Vegetable | 2 |
| Fruit | 2 |
| Starch | 1 |