I actually cooked this recipe up on Hallowe’en, but with my garnish it looked so darned festive I had to push back the publishing date to sometime when people start thinking of roasting chestnuts and Frosty the Snowman. But for authenticity I am listening to Toccata and Fugue in D Minor while I type this up. Spooky. Yet festive.
Anyway, there are lots of things you can do with pork tenderloin, and they’re extra handy when you’re in a rush because they cook so quickly. In addition to roasting up nice and tender in the oven, you can also slice up raw tenderloin into medallions for a fast fry, which is what we do here. This recipe, modified a bit, comes from a recent Every Day Food.
First you want to peel off all the silvery skin on your pork tenderloin, to make it extra tender.
Then you can slice it up into relatively thin medallions. Mine are about 3/4″-1″ thick.
Then you will take a small cabbage (red one will be prettier, but I prefer the taste of green) like this one.
And chop it all up into shreds.
Now, heat some oil in your beautifully seasoned cast iron skillet and cook your pork medallions on medium-high until they are done all the way through and slightly brown on the outside. Put them on a plate somewhere and cover them to keep them warm.
Then take your cabbage and plop it in your still hot skillet. Cook that, tossing occasionally, until it’s all wilted.
Then pour in about 1 1/2 cups pomegranate juice.
Raise the heat a little bit and let that simmer down until it’s reduced to about half and starts to thicken. I used unsweetened juice, so I suspect if mine had had more sugar in it it might have thickened a bit more (notice how there are two incidences of duplicated words in that sentence?). At this point, add in about 3 tablespoons butter and a dash of red wine vinegar and you’re ready to serve.
I garnished my rather sadly coloured green cabbage with some steamed frozen peas and some fresh pomegranate seeds for festivity’s sake, and we had roasted potatoes on the side. It was highly tasty.