Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds pork tenderloin

  2. salt and freshly ground pepper

  3. 2 tablespoons olive oil

  4. 2 medium onions, thinly sliced

  5. 1/2 head green cabbage, cored and thinly sliced

  6. 1 large apple (such as Gala), peeled, cored, and thinly sliced

  7. 1 cup chicken broth

  8. 4 tablespoons cider vinegar

  9. 1/2 teaspoon dried thyme

Instructions Jump to Ingredients ↑

  1. Cut the pork in half, if necessary, so that it will fit in a large Dutch oven. Pat dry and season with salt and pepper. Heat one tablespoon of oil in the pan until hot but not smoking. Add the pork and brown on all sides, about 5 minutes. Remove and reduce the heat to moderate.

  2. Add the remaining tablespoon oil to the pan. Add the onions. Cover and cook, stirring occasionally, until the onions are soft and golden brown, about 5 minutes.

  3. Add the cabbage, apple, chicken broth, vinegar and thyme. Season with salt and pepper. Cover and continue cooking, stirring occasionally, until the cabbage is wilted, about 10 minutes.

  4. Return the pork to the pan burying the tenderloin in the cabbage mixture. Cover and cook just until the pork is no longer pink, 15-20 minutes. Remove the pork and carve into thin slices.

  5. Serve on a bed of the cabbage mixture, spooning the juices over the meat.


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