Sweet and Sour Pork Tenderloins with Apple and Braised Cabbage Wedges
Sweet and Sour Pork Tenderloins with Apple and Braised Cabbage Wedges
Ingredients
- 1/2 green cabbage
- 2 tbsp butter
- 1 cup (250 ml) chicken broth
- 1/2 cup (125 ml) chicken broth
- ½ cup (125 ml) apple jelly
- 1/4 cup (60 ml) apple cider vinegar
- 1/4 cup (60 ml) honey
- 2 tbsp (30 ml) whole-grain mustard
- 1 tbsp cornstarch
- 2 pork tenderloins, about ¾ lb (340 g) each
- 2 tbsp butter
- 2 Cortland apples, peeled, seeded and cut into 8 wedges each
Instructions
- On a work surface, cut the cabbage into wedges, keeping the core connected to the leaves so the wedges don’t fall apart during cooking.
- In a large non-stick skillet over medium-high heat, brown the cabbage wedges in butter. Season with salt and pepper. Turn the wedges over and pour in the broth. Bring to a boil. Cover and cook for 10 minutes.
- Remove the cover. Continue cooking over high heat until the broth is evaporated, and the cabbage is tender crisp.
Sweet and Sour Pork Tenderloins with Apple and Braised Cabbage Wedges