Shelly's Recipe

AUTUMN PORK TENDERLOIN

Category: Roasts/Tenderloins - Pork

1 tbsp olive oil
2 clove garlic, minced
1 cup chopped red onion
2 small pork tenderloin
1 cup apple juice concentrate
2 tbsp honey mustard, apple cider vinegar and packed brown sugar
2 unpeeled sweet tart, crisp apple, thinly sliced
3 cups shredded red cabbage
8 whole allspice
2 bay leaves
Salt and pepper, to taste

Heat oil in a Dutch oven. Add garlic and onion; saute 5 minutes. Add tenderloin and brown on all sides and then remove and set aside. Add apple juice and scrape bottom of pan to pick up browned bits. Stir in next 3 ingredients. Return pork to pan. Add apple and remaining ingredients. Stir.

Cover pan, reduce heat to low and simmer until pork is cooked through and cabbage and apples are tender, 35-45 minutes. Allow meat to rest before slicing, about 10 minutes.

To serve, thinly slice pork and top with pan juices, apples and cabbage. Discard allspice and bay leaves. Serves 4