Recipe for Pork Tenderloin with Apples and Red Cabbage | Almanac.com

Pork Tenderloin with Apples and Red Cabbage

Photo Credit
Sam Jones/Quinn Brein Communications
4 to 6 servings
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This pork tenderloin dish, with apples and red cabbage, is as flavorful as it is colorful.

2 large tart apples
2 teaspoons fresh lemon juice
1 pound boneless pork tenderloin, cut in thin strips
5 tablespoons vegetable oil, divided
1 to 2 medium onions, thinly sliced
1 small head red cabbage, finely shredded
1/4 cup red currant jelly (if you don't have red currant jelly, substitute with grape or apple jelly or cranberry sauce)
3 tablespoons red wine vinegar
1 cup unsweetened apple juice
1/4 teaspoon ground allspice
salt and freshly ground black pepper, to taste

Peel, core, and slice apples, toss with lemon juice, and set aside. In a large, heavy skillet, brown the pork in 3 tablespoons oil until cooked through, then remove from skillet and drain on absorbent paper. Add remaining oil. Saute onions until soft but not brown. Add cabbage and saute, stirring often, until cabbage begins to wilt. Add apples and pork and stir well. Combine jelly, vinegar, apple juice, and seasonings and pour over cabbage, stirring to coat everything evenly. Cover tightly and simmer for 10 to 15 minutes. Do not allow to boil dry—add water if necessary.

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