MAIN DISHES: MEAT

Pork and Apples With Red Cabbage

TESTER’S COMMENTS

This classic fall recipe is as pretty as it is flavorful.

–S.L.P.

 

2	tart apples, peeled, cored, and sliced
2	teaspoons fresh lemon juice
5	tablespoons vegetable oil, divided
1	pound boneless pork tenderloin, cut into thin strips
2	onions, thinly sliced
1	small head red cabbage, finely shredded
1	cup unsweetened apple juice
¼	cup red currant jelly
3	tablespoons red-wine vinegar
¼	teaspoon allspice
	salt and freshly ground black pepper, to taste

 

In a bowl, toss apples with lemon juice and set aside.

 

In a heavy skillet over medium heat, warm 3 tablespoons of oil. Brown pork, then remove to paper towels to drain.

 

Add remaining 2 tablespoons of oil to skillet. Add onions and cook until soft but not brown. Add cabbage and cook, stirring often, until cabbage begins to wilt. Add apples and pork and stir well.

 

In another bowl, combine apple juice, jelly, vinegar, allspice, and salt and pepper. Pour over cabbage and pork, stirring to coat evenly. Reduce heat to medium-low, cover skillet tightly, and simmer for 10 to 15 minutes. Check occasionally, adding water if skillet gets dry.

 

Makes 4 servings.

Almanac favorite

 

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Red cabbage is higher in fiber, vitamins A and C, calcium, iron, and potassium than green cabbage.

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