Pork with Pomegranate-Braised Cabbage
Everyday Food, November 2012
- 1 pork tenderloin
- 4 cups shredded red cabbage
- 1 1/2 cups pomegranate juice
- 3 tablespoons butter
- Red-wine vinegar
- Slice a pork tenderloin into rounds, press gently to flatten, season, 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 and serve alongside pork.
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