German Pork Saute
Apple juice and honey-mustard barbecue sauce add sweet and sour zip to the cabbage, pork and apples in this classic German dish.
Makes 6 servings
|3||cups uncooked egg noodles|
|1||can (12 ounces) frozen apple juice concentrate, thawed|
|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|
|9||cups preshredded coleslaw mix|
- 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.
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||15 %|
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