New This Month

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
  • Oil
  • 4 cups shredded red cabbage
  • 1 1/2 cups pomegranate juice
  • 3 tablespoons butter
  • Red-wine vinegar
  • Coarse salt and ground pepper


  1. 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.

Cook's Notes

A pork tenderloin typically weighs 1 pound. Remove the silver skin (a tough, shiny membrane) before cooking.

Reviews Add a comment