Pork Tenderloin with Cabbage and Apples
Pork Tenderloin with Cabbage, Onions and Apples Pair this with Herbed Spaetzle and a nice Reisling wine!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joanneweir.com.
Cooking tools:
- Skillet
- Stove
- Instant-read thermometer
- Meat tenderizer
- Butcher's twine
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Serving platter
Ingredients
- 3 tablespoons canola oil
- 1 medium red onion, thinly sliced
- 2 cups red cabbage, thinly sliced
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1 Delicious apple, peeled and coarsely grated
- Kosher salt
- freshly ground black pepper
- 1 pork tenderloin, about 1 ¼ pounds
- 1 cup late harvest Riesling wine
- 2 cups low sodium chicken stock (preferably homemade)
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