Golden Harvest Pork Tenderloin
Ingredients:
2 lbs. pork tenderloin
1/2 lb. sweet potato
1 Granny Smith apple
1/4 small head red cabbage
2 Tbs. olive oil or butter
1/2 cup flour
salt and pepper to taste
1/4 lb. sliced bacon
1 medium sweet onion
1/4 cup each beef and chicken bouillon
1-1/2 Tbs. brown sugar (light or dark)
1/2 tsp. cinnamon
1/2 tsp. allspice
more salt and pepper to taste
Preparation:
Slice tenderloin into one-inch medallions. Flatten gently into shape with hand or the side of a knife. The tenderloin ends can be butterflied to maintain uniform shape and thickness.
Wash sweet potato and cut in half. Thinly slice sweet potatoes, without peeling. This helps to keep the potato slices together during the cooking process. Core apple and slice thinly. Core and shred cabbage and set aside.
Heat olive oil over medium-high heat. Season flour with salt and pepper. Dredge pork medallions in flour and saute in pan. Cook medallions until golden brown on both sides. Remove from pan and set aside.
Cook bacon in pan until crisp and fat is rendered. Add sweet potatoes and apples to the pan. Cook for approximately two minutes. Add onions. Cook for another one to two minutes.
Deglaze pan with mixture of beef and chicken stock. Cook over medium to high heat for approximately five minutes, or until sweet potato is just tender. Add cabbage, brown sugar, cinnamon, allspice, salt and pepper, to the pan. Heat through until cabbage is just wilted and serve over medallions.
Yield : 6 servings
