Thursday, November 22, 2012

Mustard Crusted Pork Tenderloin w Braised Cabbage

The other day my niece brought home the largest cabbage I have ever seen from one of her teachers' gardens.  I wasn't quite sure what to do with it so I decided to braise it under some fresh pork tenderloin using my Celebrating Home Bean Pot (a dutch oven will do fine if you aren't lucky enough to one one of these masterpieces).  Using herbs from my garden (which consists of about 4 pots on my deck) I made an herb-mustard crust and brushed it over the pork.  I mixed together a bit of chicken stock and apple cider vinegar and poured that in.  Then I cooked it low and slow and let the whole thing braise in its own juices.  The result was a tender pork with soft roasted veggies.  Enjoy!

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)
1tsp salt
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!