Pork Tenderloin with Cidered Apples & Cabbage - Alive Culinary Coaching

Pork Tenderloin with Cidered Apples & Cabbage

November 6, 2017

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Ingredients

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 Onions sliced

2 Apples, chunked (Gala or Granny Smith work best)

3 Cloves of garlic, chopped

Seasoning for meat, sprinkle both sides with:

Salt

Pepper

Paprika

Granulated garlic - Not garlic salt

2 cups Organic Apple Cider

Seasoning for apples and veggies:

2 tbsp Apple Cider Vinegar

1/8 tsp Ginger

1/4 tsp Allspice

1/2 tsp Cinnamon OR

1 tbsp Wildtree Rancher Steak Rub

Directions

Organic Apple Cider: bring to a low boil & let simmer

Fry bacon and set aside

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.

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

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