Photo Credit
Sam Jones/Quinn Brein Communications
The Editors
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
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I can't wait to try this....
I also wonder how it would taste with bacon instead of pork loin.
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.
What can you use to substitute for the currant jelly?