WeightWatchers New Complete Cookbook, Houghton Mifflin Harcourt, © 2011.
|1/2 teaspoon dried thyme||1 large red onion, sliced|
|1/2 teaspoon black pepper||1 McIntosh or Cortland apple, peeled, cored, and diced|
|1/8 teaspoon salt||2 teaspoons caraway seeds|
|1 (1 1/2-pound) boneless pork loin roast, trimmed||1/2 cup dry white wine|
|2 teaspoons canola oil||Chopped fresh parsley|
|1 (2-pound) package sauerkraut, rinsed and drained|
Sprinkle thyme, pepper, and salt over pork. Heat oil in large nonstick skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 minutes.
Combine sauerkraut, onion, apple, and caraway seeds in 5- or 6-quart slow cooker. Place pork on top of vegetables; pour wine over. Cover and cook until pork and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
Transfer pork to platter and cut into 6 slices. Spoon sauerkraut mixture around pork. Sprinkle with parsley.
PointsPlus value: 5
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