Sauerkraut balances the sweetness of the apricot preserves and orange juice. Slow cooking tenderizes the pork and dried fruit.

Ingredients

• 1 (2-pound) pork tenderloin, trimmed
• 1 cup chopped onion (about 1 medium)
• 3/4 cup apricot preserves
• 1/2 cup dried apricots
• 1/2 cup pitted dried plums
• 1/4 cup fat-free, lower-sodium chicken broth
• 1/4 cup orange juice
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1 (10-ounce) package refrigerated sauerkraut

Preparation

1. Place pork in an electric slow cooker.
2. Combine onion and remaining ingredients in a large bowl; pour sauerkraut mixture over pork.
3. Cover and cook on LOW for 7 hours.
4. Remove pork from slow cooker.
5. Let stand 10 minutes.
6. Cut pork into 1/4-inch-thick slices.
7. Serve sliced pork with sauerkraut mixture.