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1
Preheat the oven to 400 degrees F.
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2
Season the pork with the salt and pepper.
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3
Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides.
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4
Place the skillet into the oven and roast the pork for 8 to 10 minutes.
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5
Let the meat rest for 5 minutes before cutting.
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6
Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
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7
1 tablespoon olive oil
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8
2 shallots, chopped
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9
2 cloves garlic, chopped
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10
2 cups brown sugar
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11
3/4 cup balsamic vinegar
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12
1/2 cup red wine
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13
1/2 cup apple cider
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14
2 teaspoons green peppercorns*
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15
1 bay leaf
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16
1 cup seeded and chopped plum tomatoes
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17
1/2 cup chopped red bell pepper
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18
5 sprigs Italian parsley
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19
3 tablespoons soy sauce
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20
1 1/2 ounces bourbon
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21
*Can be found at specialty food stores.
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22
In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned.
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23
Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce.
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24
Simmer until reduced by 1/2.
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25
Strain the sauce and add the bourbon.
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26
Serve warm over sliced pork tenderloin or chops.
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27
1 tablespoon olive oil
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28
3 large onions, thinly sliced (about 2 pounds)
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29
1/4 teaspoon ground cinnamon
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30
1/4 teaspoon ground cloves
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31
1/4 teaspoon ground cumin
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32
1 small red cabbage, thinly sliced (about 1 pound)
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33
1/4 cup apple cider
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34
1/4 cup brown sugar
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35
1/4 cup red wine vinegar
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36
In a large pot heat the olive oil over medium-high heat and saute the onions until soft.
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37
Add the cinnamon, cloves, and cumin and cook for 30 seconds.
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38
Mix in the cabbage and saute for 5 minutes, until wilted.
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39
Add the cider, sugar, and vinegar.
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40
Cover and braise over low heat until the cabbage is tender, about 20 minutes.
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41
Serve warm.
