Roasted Pork Tenderloin

Ingredients

• 0.3 cup apple cider 
• 0.5 cup apple cider 
• 0.8 cup balsamic vinegar 
• 1  bay leaf 
• 0.5 teaspoon pepper black freshly ground
• 1.5 ounces bourbon 
• 0.3 cup brown sugar 
• 2 cups brown sugar 
• 6 servings braised cabbage red
• 6 servings can be found at specialty food stores 
• 2 cloves garlic chopped
• 2 teaspoons peppercorns green
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground cumin 
• 2 teaspoons kosher salt 
• 1 tablespoon olive oil 
• 3 tablespoons olive oil 
• 2 pounds onions thinly sliced
• 5 sprigs parsley italian
• 1 cup plum tomatoes seeded chopped
• 1.5 pounds pork tenderloins 
• 0.5 cup bell pepper red chopped
• 1 pound cabbage red thinly sliced
• 0.5 cup red wine 
• 0.3 cup red wine vinegar 
• 2  shallots chopped
• 3 tablespoons soya sauce 

Equipment

• frying pan
• oven
• pot

Directions

1. Special equipment: An ovenproof skillet
2. Preheat the oven to 400 degrees F.
3. Season the pork with the salt and pepper.
4. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides.
5. Place the skillet into the oven and roast the pork for 8 to 10 minutes.
6. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
7. In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned.
8. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/
9. Strain the sauce and add the bourbon.
10. Serve warm over sliced pork tenderloin or chops.
11. In a large pot heat the olive oil over medium-high heat and saute the onions until soft.
12. Add the cinnamon, cloves, and cumin and cook for 30 seconds.
13. Mix in the cabbage and saute for 5 minutes, until wilted.
14. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes.
15. Serve warm.