Pork tenderloin with cabbage

By á-4605

Ingredients

• 4 tbsp unsalted butter
• 1/2 small head red cabbage cored and thinly sliced
• 1/3 cup gloden raisins
• 3 tbsp red wine vinegar
• 1 cup apple cider
• 1/2 tsp allspice
• S and P
• 2 pork tenderloins 1 3/4 lb halved crosswise
• 1 tbsp evoo
• 1 1/2 chicken broth
• 1 tsp flour
• 2 tbsp horseradish

Preparation

Step 1

Preheat oven 400. Melt 3 tbsp butter in a pot over medium heat. Add cabbage,raisins,vinegar,cider, 1/4 tsp allspice and 1/2 tsp each S and P; bring to a boil. Reduce heat and simmer cover 20 minute. Uncover and simmer until liquid is almost gone. Add salt and more vinegar to taste.

Meanwhile sprinkle the pork with allspice,S and P. Heat the EVOO in a oven proof skillet over medium heat. Brown Pork the pork on all sides then transfer to roasting pan and roast until thermometer reads 145 to 150; 10 to 15 minutes. Transfer to cutting board

Boil the broth in the skillet reduce by 1/3. Mix flour and 1 tbso butter whisk into broth and boil 1 minute. Stir in houseradish slice the pork serve with cabbage and suace.