Choucroute

• 1 lb pork tenderloin, cubed
• 14 teaspoon pepper
• 18 teaspoon salt
• 1 tablespoon butter
• 2 teaspoons canola oil
• 2 cups chopped onions
• 1 teaspoon crushed juniper berries
• 12 teaspoon caraway seed, crushed
• 2 bacon, slices chopped
• 4 cups thinly sliced cabbage
• 1 cup dry riesling wine
• 1 cup low sodium chicken broth
• 1 (16 ounce) jarprepared sauerkraut

1. Sprinkle pork with salt amd pepper.
2. Melt butter over medium-high heat, add pork and saute for 5 minutes, or until all sides are browned.
3. Remove pork, and reduce heat.
4. Add canola oil, and the next 3 ingredients through and including bacon to pan and cook for 10 minutes, stirring occasionally.
5. Stir in cabbage and the last 3 ingredients, and bring to a boil.
6. Cover and simmer for 1 hour and 15 minutes, stirring occasionally.
7. Add pork and cook an additional 15 minutes, stirring occasionally.

pork tenderloin, pepper, salt, butter, canola oil, onions, juniper berries, caraway, bacon, cabbage, riesling wine, chicken broth

Taken from www.food.com/recipe/choucroute-462659 (may not work)