Pork and Sauerkraut: Recipe of the Day

by Slashfood Editor, Posted Jan 5th 2011 @ 10:00AM

Photo: Jennifer Iserloh

"Skinny Chef" Jennifer Iserloh says that with this recipe she gives granny's pork and sauerkraut a makeover. Gone is much of the fat from this dish, a traditional combo that helps ring in the new year. Iserloh uses pork loin trimmed of fat, and, along with the sauerkraut, a Gala apple and a touch of brown sugar for added flavor.

More recipes from Skinny Chef Jennifer Iserloh

Filed Under: Recipes
Tags: pork loin, recipes, sauerkraut, skinny chef

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Reader comments (Page 1 of 1)

1-05-2011 @11:07AM Jennifer said... I think this is the first recipe I've seen where the healthy version actually makes it unhealthier than the traditional method. Why the added calories of the wine and milk? Why no calorie free seasoning like caraway and black pepper. Why do you need salt on top of the sauerkraut?
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1-07-2011 @11:16AM nanmaxim said... Here's Jennifer Iserloh's response to your question. Thanks for commenting. --Nanette Maxim, Editor

Dear reader,

Thanks so much for your comment. The wine adds a deep complex flavor so it’s worth the 25 calories per portion that it adds, but 1/2 teaspoon caraway seeds would be delicious too. By all mean you may leave out the extra salt but to bring out the flavor of the meat, a pinch of salt is a mainstay in my option and the dish comes in at a healthy sodium level. Here are the nutritional stats below:

Nutritional Stats Per Serving (4 ounces pork and ½ cup sauerkraut and apples): 292 calories, 26 g protein, 21 g carbohydrates, 6 g fat (1 g saturated), 54 mg cholesterol, 4 g fiber, 577 mg sodium.