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Pork Tenderloin with Apples and Red Cabbage

Photo Credit
Sam Jones/Quinn Brein Communications
The Editors
Yield
4 to 6 servings
Category
Meat
Course
Main Dish
Sources
Hearth and Home Calendar
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This pork tenderloin dish, with apples and red cabbage, is as flavorful as it is colorful.

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

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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The Old Farmer's Almanac Editors

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Comments

DanaG (not verified)

11 years 1 month ago

I can't wait to try this....

Phyllis Rush (not verified)

11 years 1 month ago

I also wonder how it would taste with bacon instead of pork loin.

Phyllis Rush (not verified)

11 years 1 month ago

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.

Betsy Gosnell (not verified)

15 years 1 month ago

What can you use to substitute for the currant jelly?