Cider Mill Pork Tenderloin with Caramelized Cabbage 

by Eaton At Home Personal Chef Services on Tuesday, October 2, 2012 at 5:27pm
http://www.eatonathome.com 

Ingredients:
2 Tablespoons olive oil
1 1/2 pounds pork tenderloin
2 tablespoons Worcestershire sauce
2 tablespoons fresh thyme leaves
2 cups apple cider
1/8 cup cider vinegar
1 cup chicken stock
3 tablespoons butter
4 cups red cabbage, thinly sliced
1 cup red onion, thinly sliced
3 cups McIntosh apples (or Granny Smith)
2 tablespoons balsamic vinegar
2 tablespoons cornstarch
2 tablespoons water salt and pepper to taste


Directions:

Pre-heat oven to 350 degrees.
Heat oil on medium in a large nonstick skillet. Season pork with salt and pepper. Sear pork tenderloin on all sides to seal in juices. Remove the pork from the skillet and place in glass baking dish.

To the skillet, add Worcestershire sauce, thyme, cider and cider vinegar and chicken stock and bring to a simmer for 10 minutes. Pour over pork tenderloin and cover tightly. Place in oven for 20 minutes.

Melt butter in skillet and then add cabbage and onions. Sauté for 20 minutes, stirring frequently. Season with salt and pepper.

Peel apples and slice into ½” pieces. Remove pork from oven and add apples. Cover and return to oven for 20 more minutes.

Add balsamic vinegar to the skillet and continue to sauté the cabbage (it should be very tender and dark) for 10-15 minutes.

Remove pork from oven and add the juices from the baking dish into a small skillet, reserving the apples. Bring to a simmer. Mix the cornstarch and water and whisk into the pan juices to make the sauce.  Salt and pepper to taste.

On four plates make nests with the cabbage. Slice pork 1/4" on the bias and fan on red cabbage. Drizzle with sauce and top with apples.