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Pork Tenderloin with Apples and Red Cabbage

Photo Credit
Sam Jones/Quinn Brein Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 to 6 servings
Category
Meat
Course
Main Dish
Sources
Hearth and Home Calendar

This pork tenderloin with apples and red cabbage is a simple, well-balanced meal that’s big on flavor without being complicated. The apples add natural sweetness, the red cabbage brings texture and color, and the pork stays tender and juicy. It’s an easy dinner that works just as well for a weeknight as it does for company.

Ingredients
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

Instructions

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

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Danag</span> Mon, 10/21/2013 - 23:55
I can't wait to try this....
<span>Phyllis Rush</span> Sat, 10/12/2013 - 17:03
I also wonder how it would taste with bacon instead of pork loin.
<span>Phyllis Rush</span> Sat, 10/12/2013 - 17:02
I'll repeat a s I lost my message, I think. I substituted a rounded tablespoon of drk brown suger for the currant jelly (which is a very good jely and I have made often). I lacked the wine vinegar and the apple cider so I substituted orange juice for the apple cider and apple cider vinegar for the wine vinegar. I liked the taste as I bagan to chew the cabbage and the subleties of the orange juice and the allspice became apparent.
<span>Betsy Gosnell</span> Thu, 10/08/2009 - 08:34
What can you use to substitute for the currant jelly?