Serves 4 – 6.
- 1 Pork tenderloin, trimmed and sliced into medallions
- ½ Small head red cabbage, cored and thinly sliced
- 1 Large apple, cored and sliced in wedges (Crimson Crisp or your preference)
- ½ medium sweet onion, slivered
- ¼ Cup apple cider vinegar
- 4 Tablespoons pecan or canola oil, divided
- Salt and pepper
- 1 Cup apple cider
Combine red cabbage, apple wedges and onions in a bowl. Add vinegar and 2 tablespoons oil to mixture tossing to coat. Season with salt and pepper. Set aside.
Heat 2 tablespoons oil in a cast iron skillet over high heat. Season pork medallions with salt and pepper then sear in hot skillet on both sides until golden, about 1 -2 minutes per side. You may need to do this in batches depending on size of pan. Remove pork from pan and keep warm. Reduce heat to medium then add red cabbage mixture. Cook 5 – 10 minutes until cabbage is wilted. Add apple cider to pan, adjust seasoning. Add pork back to pan then let simmer several minutes until apples and cabbage are tender.