Pork Tenderloin with Cabbage, Onions and Apples
Pair this with Herbed Spaetzle and a nice Reisling wine! Serves 6
3 tablespoons canola oil
1 medium red onion, thinly sliced
2 cups red cabbage, thinly sliced
2 tablespoons red wine vinegar
2 teaspoons sugar
1 Delicious apple, peeled and coarsely grated
Kosher salt and freshly ground black pepper
1 pork tenderloin, about 1 ¼ pounds
1 cup late harvest Riesling wine
2 cups low sodium chicken stock (preferably homemade)
Warm 2 tablespoons of oil in a large skillet over medium heat. Add the onions and cabbage and cook, stirring occasionally, until they wilt, about 15 minutes. Add the vinegar, sugar. ¼ cup water and the grated apple and cook uncovered until the vegetables are very soft and the liquid has evaporated, about 30 minutes. Season with salt.
Butterfly the pork by slitting lengthwise just far enough so it opens up to make a flat piece. Flatten slightly with the palm of your hand or with a heavy meat mallet. Place the pork on a work surface, cut side up. Season with salt and pepper. Spread the onion mixture evenly over the flattened pork. Roll and close the pork so it is its original shape and tie at 1-inch intervals with cotton kitchen string.
In a skillet just large enough to hold the pork, warm the remaining 1 tablespoon oil in a large ovenproof frying pan. Brown the pork, turning occasionally until golden on all sides. Deglaze with the Riesling wine scraping up the bits on the bottom of the pan. When it has reduced by half, add the chicken stock and simmer until the internal temperature is 140 F when an instant read thermometer is inserted into the center of the thickest part of the tenderloin, about 20 to 25 minutes.
Remove the pork from the pan and let rest 10 minutes. Place the frying pan on high heat and reduce until the sauce coats the back of a spoon. Remove strings and slice meat into 3/4-inch slices. Place on a platter and drizzle the sauce around the pork.