Seared Pork with Polenta, Braised Red Cabbage & Pears

Photo by Joanmarie J.

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Ingredients

  • 6

    tablespoons butter

  • 1/2

    small red cabbage, cored and thinly sliced (about 3 cups)

  • 1

    small onion, thinly sliced

  • 3

    cups chicken stock

  • 2

    tablespoons red wine vinegar

  • 1/2

    teaspoon ground allspice

  • 2

    tablespoons light brown sugar

  • 1/2

    cup finely ground cornmeal

  • 1/2

    cup grated smoked Gouda

  • 3/4

    pound pork tenderloin, cut crosswise into 6 slices, each pounded 1/4 inch thick

  • 1

    firm but ripe Bartlett pear, cut into 1/2-inch cubes

Directions

In a medium pot, melt 2 tbsp. butter over medium. Add the cabbage and onion and cook, stirring often, until the onion softens, about 5 minutes. Add 1 cup stock, the vinegar and allspice; season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook until the cabbage is tender and the sauce thickens, 15 to 20 minutes. Stir in the sugar. Meanwhile, in a medium saucepan, bring the remaining 2 cups stock to a boil. Whisk in the cornmeal and simmer over medium-low until thick, 5 minutes. Whisk in the cheese and 2 tbsp. butter; season. In a large skillet, melt 1 tbsp. butter over medium. Pat the pork dry, season and cook until golden, 2 minutes per side; transfer to a plate. In the same skillet, melt the remaining 1 tbsp. butter over medium-high. Cook the pears, stirring occasionally, until browned, 2 minutes. Divide the polenta and cabbage between plates. Top with the pork and pears.

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