Monday, October 27, 2014

Pork & apples and cabbage

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions (25 min)

1. Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

2. Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. 

3. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. 

Season, to taste, and serve warm.

Pork and apples

3/8 teaspoon salt 
1/4 teaspoon ground coriander 
1/4 teaspoon black pepper 
1/8 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg 
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces 
Cooking spray 
2 tablespoons butter 
2 cups thinly sliced unpeeled Gala apple 
1/3 cup thinly sliced shallots 
1/8 teaspoon salt 
1/4 cup apple cider 
1 teaspoon fresh thyme leaves

Preparation Total: 20 Minutes

1. Heat a large cast-iron skillet over medium-high heat. 

2. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. 

3. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

4. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. 

5. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. 

Serve apple mixture with the pork.

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