Pork tenderloin with fig agrodolce and caraway cabbage
With figs in the sweet-sour sauce and apples in the cabbage, this paleo and gluten-free dish proves that pork with fruit is the winning combo for fall.
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Cooking tools:
- Oven
- Skillet
- Cutting board
- Chef's knife
- Paper towel
Ingredients
- Pork options:
- 1 pork tenderloin (about 1 pound)
- 2 boneless pork loin chops (about 6 ounces each)
- 1 wedge organic Savoy or other cabbage (about 7 ounces)
- 1 organic Granny Smith or other apple
- ½ teaspoon caraway seeds
- 1 ounce dried Black Mission figs
- 1 or 2 organic shallots
- ¼ cup balsamic vinegar
- 1 teaspoon arrowroot powder
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