Sam Jones/Quinn Brein Communications
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
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