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German Pork Saute
3 cups uncooked egg noodles
1 can frozen apple juice concentrate - (12 oz) -- 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
Freshly-ground black pepper -- to taste
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 2- by 1/2-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 yields 6 servings.
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