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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.

Everyday Food, November 2012

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Servings:
4
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Ingredients

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Directions

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  • 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.

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Cook's Notes

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

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