Pork Tenderloin with Sweet and Sour Cabbage
Total time: 30 minutes
Pork and cabbage are a very traditional pairing. I've updated it a bit, using pork tenderloin and braising the cabbage for only a short period, leaving just a hint of crunch, closer to a warm salad.
- 1 pork tenderloin, 14oz (420gr)
- 1 onion
- 1 1/2 cups shredded cabbage
- 3 tbs Balsamic or red wine vinegar
- 2 tbs brown sugar
- 1/3 cup (3oz, 90ml) chicken stock
- 1 tbs olive oil
- 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs chicken stock
- Cut pork into 1" (2.5cm) slices.
- Chop onion.
- Shred cabbage by cutting slice off of head, lay the slice cut side down and cut into 4ths, then, cutting across, slice 1/8 inch thick. Do not use the core of the cabbage - you'll recognize it when you see it.
- Heat oil in large nonstick skillet.
- Add onion and sauté until tender.
- Move onion to the side and add pork, browning quickly, about 3 minutes per side.
- Remove pork and add vinegar, sugar and chicken stock. Stir well.
- Add cabbage and stir to combine.
- Put pork slices on top, cover and bring to a boil.
- Reduce heat, cover and simmer for 15 minutes, until cabbage is tender.
- Uncover, increase heat. Remove pork to small platter.
- Stir cornstarch mixture into cabbage to thicken.
- Spoon around pork and serve.