Pork Tenderloin with Warm Apple and Cabbage Slaw (Cox News Service, 10/21/08)

1 tablespoon Dijon mustard

1 teaspoon dried thyme

2 pork tenderloins (about 2 pounds)

Salt and freshly ground black pepper

1 tablespoon vegetable oil

1 red onion, halved and thinly sliced

4 cups thinly sliced red cabbage, cut into strips

2 Granny Smith or Golden Delicious apples, peeled, thinly sliced and cut into strips

1 cup reduced-sodium chicken broth

1/4 cup apple cider vinegar

1/4 cup dried sweetened cranberries, optional

1 tablespoon brown sugar

Preheat oven to 450. Lightly coat a foil-lined rimmed baking sheet with nonstick spray.

In a bowl, combine mustard and thyme. Cover the pork with mustard mixture and sprinkle with salt and pepper. Place pork on the baking sheet and bake for 20 to 25 minutes or until an instant-read thermometer reaches 155. Let rest for 5 minutes before slicing into 1/2 -inch pieces.

Meanwhile, in a large skillet over medium-high heat, add the oil. Saute the onion for 5 to 8 minutes, or until softened. Add the cabbage and apples and saute for 1 to 2 minutes to combine. Add broth and vinegar and cook until cabbage is tender and almost all the liquid has evaporated, 15 to 20 minutes. Add cranberries and sugar and stir to combine. Cook for 2 to 3 minutes.

Serve pork slices alongside or over the cabbage mixture.

Posted by Orrin Judd at October 22, 2008 10:13 AM