Sauteed Pork Medallions With Cabbage

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   I buy my pork tenderloins at one of the member warehouse stores.

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   When getting home from the grocery store,

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   1. trim any extra fat off of the meat, 2. cut it into chunks, 3. season it with the Burgundy Beef Rub, 4. put the chunks onto a cookie sheet and freeze.

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   When frozen, place into a plastic bag and label.

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   When ready to fix

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   1.

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   Heat up skillet and add olive oil 2.

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   Place pork into skillet, being careful of the hot oil.

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   3.

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    Quickly brown all sides.

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    4.

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    Add the bag of shredded cabbage 5.

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    Add the butter 6.

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    Salt and pepper to taste, being careful not to over salt 7.

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    Turn down the heat and cover with a lid 8.

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    Cook for about30-45 minutes until pork is cooked and tender and cabbage is sweet and golden.

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    9.

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    Enjoy!

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    *** Of course this can be fixed with fresh pork tenderloin.

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    The cooking time, of course would be less.

* Per serving · 4 servings · Values may vary.