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

Pork Tenderloin with Apples and Red Cabbage

4 to 6 servings

Pork Tenderloin with Apples and Red Cabbage

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This pork tenderloin dish, with apples and red cabbage, is as flavorful as it is attractive.

2 large tart apples
2 teaspoons lemon juice
1 pound boneless pork tenderloin, cut in thin strips
5 tablespoons vegetable oil, divided
2 medium onions, thinly sliced
1 small head red cabbage, finely shredded
1/4 cup red currant jelly
3 tablespoons red wine vinegar
1 cup unsweetened apple juice
1/4 teaspoon allspice
salt and 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.