Shelly's Recipe

PORK TENDERLOIN WITH BRAISED CABBAGE

Category: Roasts/Tenderloins - Pork

1 large head cabbage
2 (1 lb each) pork tenderloins
1 tbsp oil
Salt and pepper
2 tbsp cider vinegar
1 tbsp sugar

Cut cabbage heat into quarters through stem end and then remove core from each wedge. Slice wedges crosswise into thin shreds (should be about 10 cups). Set aside. Trim pork of fat.

In a large frying pan over medium-high heat, warm oil. When hot but not smoking, add tenderloins, season lightly with salt and pepper, and cook, turning frequently, until browned on all sides, about 10 minutes. Remove from pan and set aside.

Return pan to medium-high heat. Add cabbage, 1 tsp salt and 1/4 tsp pepper and cook, stirring and tossing several times, until cabbage is wilted, about 5 minutes. Add vinegar and sprinkle with sugar; stir and toss to combine. Reduce heat to low and return pork to pan, pressing tenderloins down slightly into cabbage. Cover and cook until cabbage is tender and pork is firm to touch and pale pink with cut into thickest portion, about 20 minutes or reaches 160 degrees with a thermometer.

Let rest about 5 minutes before cutting in 1/2 - 3/4 inch slices to serve. Arrange cabbage on a serving platter. Slice meat and arrange over cabbage. Serve at once. Serves 6