Pork with Pomegranate-Braised Cabbage
Lean and quick-cooking, pork tenderloin also scores points for versatility. In this dish, a side of braised red cabbage in a pomegranate-juice reduction adds color and tang to pork tenderloin rounds.
- Servings: 4
Source: Everyday Food, November 2012
- 1 pork tenderloin
- 4 cups shredded red cabbage
- 1 1/2 cups pomegranate juice
- 3 tablespoons butter
- Red-wine vinegar
- Coarse salt and ground pepper
Slice a pork tenderloin into rounds, press gently to flatten, season with salt and pepper, and cook in an oiled pan over medium-high until browned. Transfer to a plate and cover. Cook cabbage until wilted. Add pomegranate juice and reduce until syrupy, then add butter and a splash of vinegar. Season with salt and pepper and serve alongside pork.