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Ingredientes
- 2 x trimmed pork tenderloins - (10 ounce ea)
- 4 sprg thyme plus extra
- Â Â thyme sprigs for garnish
- Â Â Coarse salt to taste
- Â Â Freshly grnd black pepper to taste
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. unsalted butter
- 3 x tart cooking apples halved horizontally
- 1/2 c. apple cider
- 2 Tbsp. apple-cider vinegar
- 1 Tbsp. butter
- 1/2 med red cabbage head - (abt 1 1/4 lbs) thinly sliced
- 1/2 tsp caraway seeds
- 3/4 c. apple cider
- 1 Tbsp. apple-cider vinegar
- Â Â Salt to taste
- Â Â Freshly grnd black pepper to taste
Direcciones
- Heat oven to 400 degrees. Lay a thyme sprig on either side of the pork tenderloin. Fold up tail end, using kitchen twine to truss every inch. Season with salt and pepper.
- Heat extra virgin olive oil and butter in an ovenproof skillet over high heat. Sear the pork till brown, about 2 min per side. At the same time, brown apples, cut-side down. Turn apples over; transfer skillet to oven, and roast till the internal temperature, when taken with a meat thermometer, is 145 degrees for medium and 150 degrees for medium-well, about 10 min. Remove meat to a cutting board and let rest 10 min; reserve apples in a bowl.
- Heat butter in medium skillet, over medium heat. Add in cabbage, saute/fry for 1 minute. Add in caraway seeds and apple cider, and bring to a boil. Reduce to a simmer, and cook, stirring occasionally for 6 to 7 min. Add in 1 Tbsp. cider vinegar, and cook for 1 minute more. Remove from heat, and season with salt and pepper to taste.
- Return skillet meat has been cooked in to stovetop; deglaze skillet with apple cider, and reduce by half, about 2 min. Stir in 2 Tbsp. cider vinegar, reduce 1 minute more.
- Remove kitchen twine from tenderloins, and slice into 3/8-inch medallions. Place cabbage on platter, arrange pork medallions over cabbage, and top with apple halves and sauce. Garnish with thyme sprigs.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 6 servings | |
| Calories 223 | |
| Calories from Fat 71 | 32% |
| Total Fat 8.08g | 10% |
| Saturated Fat 3.34g | 13% |
| Trans Fat 0.02g | |
| Cholesterol 61mg | 20% |
| Sodium 70mg | 3% |
| Potassium 564mg | 16% |
| Total Carbs 20.82g | 6% |
| Dietary Fiber 3.6g | 12% |
| Sugars 15.45g | 10% |
| Protein 17.5g | 28% |
