Pork Tenderloin with Cidered Apples & Cabbage
November 6, 2017
Pork Tenderloin cut into medallions or pork chops
4 strips of bacon - fry - reserve the drippings, about 3 tablespoons
1/2 of 1 large cabbage or 1 small - sliced
2 Apples, chunked (Gala or Granny Smith work best)
Seasoning for meat, sprinkle both sides with:
Granulated garlic - Not garlic salt
Seasoning for apples and veggies:
Organic Apple Cider: bring to a low boil & let simmer
Slice onions and cabbage. Chunk apples. Season and toss apples, onions, and cabbage together.
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. 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.
Serve with a nice crispy green salad.
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