Recipe for: Pork Tenderloin w/Cidered Apples & Cabbage
Pork Tenderloin cut into medallions
4 Strips of bacon – Fry – reserve the drippings, about 3 tablespoons
½ of 1 Large cabbage or 1 small – Sliced
2 Onions sliced
2 Apples, chunked (Gala or Granny Smith work best)
3 Cloves of garlic, chopped
Seasoning for meat, Sprinkle both sides with:
Granulated Garlic – Not Garlic Salt
2 cups Organic Apple Cider
Seasoning for apples and veggies:
2 tbl Apple Cider Vinegar
1/8 tsp Ginger
¼ tsp Allspice
½ tsp Cinnamon
1 tablespoon of Wildtree Rancher Steak Rub
- Organic Apple Cider: Bring to a low boil & let simmer
- Fry bacon and set aside
- Slice onions and cabbage
Season and toss together – apples, onions and cabbage
- Meat: Sprinkle seasoning on both sides of the pork medallions
Heat bacon drippings in a large flat bottom skillet. Add medallions in a single uncrowded layer. Brown about 3 minutes on each side until done. Remove from the skillet and place on a plate, set aside.
- Add cider to the skillet to deglaze using a wooden spoon.
- Add apples & veggies to the skillet in (2) batches.
Add chopped garlic & apple cider vinegar just before adding the 2nd batch.
Cook over medium heat turning over from bottom to top (Refer to YouTube video)
When onions & cabbage are slightly translucent, place the pork into the skillet and toss into the veggies – simmer for a minute or two just to reheat.
Server with a nice crispy green salad.
Variations: 1 – 2 tablespoons Dijon Mustard – substitute for the Apple Cider Vinegar
Ale or Stout – substitute for the Organic Apple Cider
Caraway Seeds – substitute for the Allspice mixture