2 lb green cabbage, shredded thinly on the mandolin
2 cups Honeycrisp apple, sliced thin- I used a vegetable peeler
1 cup fennel bulb, shredded thinly- plus fennel fronds for garnish
salt
pepper
2 TBSP oil
2 lb pork tenderloin, trimmed and cut into 1/2-in.-thick slices
kosher salt
black pepper
1/2 shallot, chopped finely
1 cup apple cider
4 TBSP grainy mustard
2 TBSP unsalted butter
DIRECTIONS
In a large bowl whisk together the oil, sliced shallot, parsley, lemon juice, cider vinegar and fennel fronds.
Add the cabbage, apple and fennel bulb and toss together. Season with salt & pepper and set aside.
Heat a large skillet over high heat and add the oil. Pat the pork dry with a paper towel and season with salt & pepper. Carefully add the pork to the pan cook until well browned on one side, about 4-5 minutes. Turn each medallion over and brown on the reverse side.
Pull pork from the pan and allow it to rest on a plate. Add the shallots to the hot pan and brown for 2 minutes or so. Add the apple cider and reduce by half.
Add the mustard and whisk in to the apple cider.
Turn off the heat and whisk in the butter.
Taste the sauce and season with salt and pepper if needed.
Serve the pork with the sauce and the slaw on the side.
This recipe was very good, however if making it again I would reduce the mustard by half. I would also add 2 TBSP bourbon in Step 4..brown the shallots for 2 minutes then deglaze the pan with the bourbon and reduce by half. Then add the apple cider and reduce it by half.
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Pork Tenderloin with Apple-Fennel Slaw
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