Pork Tenderloin with Braised CabbageFrom chihuahua 9 years ago
- 1 large head green cabbage shopping list
- 2 pork tenderloins, about 3/4 lb. each shopping list
- 1 Tbl. vegetable oil shopping list
- salt to taste, plus 1 tsp. salt shopping list
- freshly ground pepper to taste, plus 1/4 tsp. Pepper shopping list
- 2 Tbl. cider vinegar shopping list
- 1 Tbl. sugar shopping list
How to make it
- Remove any bruised outer leaves from the cabbage and discard. Cut the head into quarters through the stem end and then remove the central core from each wedge. Slice the wedges crosswise into thin shreds. You should have about 10 cups shredded cabbage. set aside.
- Trim the pork tenderloins of any visible fat. In a large nonstick frying pan over medium-high heat, warm oil. When hot but not smoking, add the tenderloins, season lightly with salt and pepper, and cook, turning frequently, until browned on all sides, about 10 minutes. Remove from the pan and set aside.
- Return the pan to medium-high heat. Add the cabbage, the 1 tsp. salt and the 1/4 tsp. pepper and cook, stirring and tossing several times, until the cabbage is slightly wilted, about 5 minutes. Add the vinegar and sprinkle on the sugar; stir and toss to combine. Reduce the heat to low and return the pork to the pan, pressing the tenderloins down slightly into the cabbage. Cover and cook until cabbage is tender and the pork is firm to the touch and pale pink when cut in the thickest portion, about 20 minutes. To test for doneness, insert an instant-read thermometer into the thickest part of a tenderloin; it should read 160 F.
- Transfer the tenderloins to a cutting board.
- Mound the cabbage on a platter.
- Cut the tenderloins on the diagonal into thin slices and arrange over the cabbage. Serve at once.
The Cookchihuahua Sonoma County, USA
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