Pork Tenderloin with Sweet and Sour Cabbage; Avignon, Bridge at Millau

Pork Tenderloin with Sweet and Sour CabbagePork_cabbage

We played hooky.

No Monday house-update photos.

We’re too embarrassed at the lack of accomplishment last week.

If I posted photos our shame would be broadcast for all to see.

Instead I’ll show you Avignon.

If anyone ever tells you that Avignon is windy….. Believe them.

I’m told it’s a welcome relief in the heat of summer…

But not the chill of winter.

Palace

Even with sunshine.

It’s a gorgeous city, lots to see and very walkable.  The Christmas market was wonderful, not large, but full of local artisans.

Marche

On the way home we took a wee detour to see the Viaduc de Millau.

Viaduct

Most impressive.

We drove over it twice.

Bridge

Maybe not as impressive, but after all that travel, there is nothing like tucking into a steaming platter of pork and cabbage.

Pork Tenderloin with Sweet and Sour Cabbage


Pork Tenderloin with Sweet and Sour Cabbage


Pork and cabbage are a very traditional pairing. I’ve updated it a bit, using pork tenderloin and braising the cabbage for only a short period, leaving just a hint of crunch, closer to a warm salad…

1 pork tenderloin, 14oz (400gr)

1 onion
1 1/2 cups shredded cabbage
3 tbs Balsamic or red wine vinegar
2 tbs brown sugar
1/3 cup (3oz, 90ml) chicken stock
1 tbs olive oil
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs chicken stock

Cut pork into 1″ (2.5cm) slices. Chop onion. Shred cabbage by cutting slice off of head, lay the slice cut side down and cut into 4ths, then, cutting across, slice 1/8 inch thick. Do not use the core of the cabbage – you’ll recognize it when you see it.
Heat oil in large nonstick skillet. Add onion and sauté until tender. Move onion to the side and add pork, browning quickly, about 3 minutes per side. Remove pork and add vinegar, sugar and chicken stock. Stir well. Add cabbage and stir to combine. Put pork slices on top, cover and bring to a boil. Reduce heat and simmer for 15 minutes, until cabbage is tender. Uncover, increase heat. Remove pork to small platter. Stir cornstarch mixture into cabbage to thicken. Spoon around pork and serve.

That should give us strength to get back to work!

9 thoughts on “Pork Tenderloin with Sweet and Sour Cabbage; Avignon, Bridge at Millau”

  1. It was very cold last week around here, Avignon is only about 35 minutes from my place. If you come back in the summer, I’ll meet you for lunch 🙂
    Your pork and cabbage looks very warming!

  2. This doesn’t sound long enough cooking time for pork – but the combination sounds wonderful!

  3. Ooh, we’re big pork tenderloin fans and I’ll have to try this! I don’t usually buy cabbage but this looks great!

  4. I hope all is going smoothly with the house. I love the photos you post. It’s so fun to get little glimpses of life from across the globe.

  5. Poppy Fields… summer would be better. It WAS cold on Friday!
    AoSC, it is, if you brown it first and tenderloin stays, well, tender….
    Baking Soda, I’m told that in summer the wind is welcome…
    Susan, and I would enjoy having you for dinner ;-))
    Joelen, the problem with cabbage is the commitment… We love pork tenderloin, too.
    Lynn, I;m not sure smoothly is exactly the right word….
    Tanna, windy… as in blowing down the Christmas trees…

  6. We talked about going to Millau, but first we had to tackle the big bridge near Cahors. One day the Garmin led us over it. All of a sudden, my husband, his hands tightly on the wheel, his eyes straight ahead, hissed, “We’re on the bridge.”
    We’ve driven under it dozens of times. We’ve taken pictures of it. Suddenly we were on it so fast neither of us got scared.

Comments are closed.

Share via
Copy link
Powered by Social Snap