PORK TENDERLOIN WITH WARM APPLE AND CABBAGE SLAW
FOR THE PORK:
1 tablespoon Dijon mustard
1 teaspoon dried thyme
2 pork tenderloins (about 2 pounds)
Salt and freshly ground black pepper (to taste)
FOR THE CABBAGE MIXTURE:
1 tablespoon vegetable oil
1 red onion, halved and thinly sliced
4 cups thinly sliced red cabbage, cut into strips
2 Granny Smith or Golden Delicious apples, peeled, thinly sliced and cut into strips
1 cup reduced-sodium chicken broth
1/4 cup apple cider vinegar
1/4 cup dried sweetened cranberries (optional)
1 tablespoon brown sugar
TO PREPARE THE PORK:
Preheat oven to 450 degrees F. Lightly coat a foil-lined rimmed baking sheet with nonstick spray.
In a bowl, combine mustard and thyme. Cover the pork with mustard mixture and sprinkle with salt and pepper. Place pork on the baking sheet.
Bake for 20 to 25 minutes or until an instant-read thermometer reaches 155 degrees F. Let rest for 5 minutes before slicing into 1/2 -inch pieces.
MEANWHILE, TO PREPARE THE CABBAGE MIXTURE:
In a large skillet over medium-high heat, add the oil. Saute the onion for 5 to 8 minutes, or until softened.
Add the cabbage and apples to the skillet and saute for 1 to 2 minutes to combine. Add broth and vinegar and cook until cabbage is tender and almost all the liquid has evaporated, 15 to 20 minutes.
Add cranberries and sugar to skillet and stir to combine. Cook for 2 to 3 minutes.
TO SERVE:
Serve pork slices alongside or over the cabbage mixture.
Makes 8 servings
Source: Cox News Service |