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.
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.
On the way home we took a wee detour to see the Viaduc de Millau.
We drove over it twice.
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 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 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!