|An easy meal perfect for fall|
2 1/2lb pork tenderloin
1/2 cabbage, shredded
2tbs butter, melted
1/4c apple cider vinegar
1/2c chicken broth
1/4c dijon or brown mustard (use your favorite!)
2tbs fresh rosemary (or 2 tsp dried)
1tbs fresh thyme (or 1tsp dried)
1/2 onion, thinly sliced
1. Preheat your oven to 325-degrees. Place cabbage in a bean pot, dutch oven, or slow cooker.
2. In a small bowl, melt 1tbs butter in the microwave for about 20 seconds. Add apple cider vinegar and chicken broth. Pour over the cabbage.
3. In another small bowl, mix mustard, rosemary, thyme, the remaining tbs of butter and salt.
4. Place tenderloin on top of the cabbage. Sprinkle the whole thing with salt and pepper. Then, using a pastry brush (or a spoon if you don't have one), brush the mustard mix all over the top and sides of the tenderloin. Top the whole thing with sliced onions and cover with the lid.
5. If using a bean pot or dutch oven, place in the center of a preheated oven for about 2 1/2 or 3 hours. It will be done when the pork pulls away easily with a fork.
5. If using a slow cooker, cook on low 8 hours or high 6 hours. You will not have any of the carmelization of the bean pot and may end up with more liquid than you like. That's okay, just pour most of it out and add a bit more butter to the meal at the end.
6. Serve hot. Enjoy!