Choucroute Garnie from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax and

Name: Choucroute Garnie from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax and
Ingredients: ½ pork tenderloin (about 6 ounces); ¼ teaspoon dried thyme; Finely chopped parsley; 1 piece fully cooked smoked turkey breast, at room temperature (about 12 ounces); 4 juniper berries, bruised; 1 cup apple cider; ½ bay leaf; 2 whole cloves; 1½ pounds sauerkraut, rinsed thoroughly in cold water and drained well; 4 medium all-purpose potatoes, peeled and chopped (¼ inch); 1 medium apple, quartered, peeled, cored, and chopped (¼ inch); 1 strip bacon; 1 teaspoon vegetable oil; ½ large sweet onion, cut into ¼-inch vertical slices; 1 garlic clove, minced

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The classic recipe for this sauerkraut extravaganza uses lots of sausage, bacon, and other fatty cuts of meat. We have cut the bacon down to one slice to keep the fat at a minimum but still retain ...

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Ingredients

½ pork tenderloin (about 6 ounces)
¼ teaspoon dried thyme
Finely chopped parsley
1 piece fully cooked smoked turkey breast, at room temperature (about 12 ounces)
4 juniper berries, bruised
1 cup apple cider
½ bay leaf
2 whole cloves
1½ pounds sauerkraut, rinsed thoroughly in cold water and drained well
4 medium all-purpose potatoes, peeled and chopped (¼ inch)
1 medium apple, quartered, peeled, cored, and chopped (¼ inch)
1 strip bacon
1 teaspoon vegetable oil
½ large sweet onion, cut into ¼-inch vertical slices
1 garlic clove, minced