Braised Pork with Cabbage and Apples |
|
 |
Prep Time: 6 Minutes Cook Time: 28 Minutes |
Ready In: 34 Minutes Servings: 6 |
|
Serve this German-influenced dish with spaetzle or skin-on mashed potatoes. Ingredients:
2 teaspoons butter |
1 (1 3/4-pound) honey mustard-flavored boneless center-cut pork loin filet (such as hormel always tender) |
1 cup sliced onion (about 1 medium) |
1 cup apple cider |
1 teaspoon country-style dijon mustard |
2 1/4 cups peeled and sliced gala apple (about 2 medium) |
4 cups coarsely chopped green cabbage (about 1/2 head) |
1/2 teaspoon salt |
1 bay leaf |
Directions:
1. Melt butter in a deep, large skillet over medium-high heat. Add pork; cook 6 minutes, browning on all sides. Remove pork from pan; set aside, and keep warm.
2. Reduce heat to medium. Add onion; cook 3 minutes. Combine cider and mustard. Add cider mixture, apple, and next 3 ingredients to pan, scraping pan to loosen browned bits.
3. Return pork to pan; cover and cook 18 minutes or until a thermometer registers 155° (slightly pink). Remove pork from pan. Cover with foil, and let stand 10 minutes before slicing. Discard bay leaf.
|
|