• 1 pork tenderloin, trimmed (1 1/4 lb)
  • 1/4 tsp dried thyme
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp J.Olive Co. EVOO
  • 1 green or red apple
  • 1/2 head small red or green cabbage
  • 1/4 cup low-sodium chicken broth
  • 2 Tbsp red wine vinegar
  • 1 Tbsp packed light brown sugar
  • 1/2 cup fresh parsley leaves
  • 4 small whole grain dinner rolls


  • Slice the pork tenderloin at a long angle into 4 “steaks” and sprinkle with the thyme and a total of 1/2 tsp salt and 1/4 tsp pepper.
  • Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks to the skillet and cook, turning once, until well browned and just a bit pink in the center, about 7 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Put each steak on a plate to rest.
  • While the steaks cook, core and slice the apple and thinly slice the cabbage. Stir together the broth, vinegar and sugar in a small bowl.
  • When the pork has finished cooking, add the cabbage, apples, 1/4 tsp salt and 1/4 tsp pepper to the same skillet. Cook, tossing, until slightly wilted, 2 to 3 minutes. Add the broth mixture and continue to cook until the cabbage is tender and the liquid has reduced slightly, 2 to 3 minutes. Remove from the heat and stir in the parsley leaves. Season with additional salt and pepper.
  • Divide the cabbage and apples and any juices in the skillet among the plates with the steaks. Serve with a roll.


Recipe from FoodNetwork.
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