Pork Tenderloin with Sweet & Sour Cabbage; rain

Since this year’s winter squash harvest was not as good as usual we are buying, and eating, more vegetables this fall.

In the past we have eaten mostly winter squash until they were all gone, sometime in February. A smaller harvest gives us more flexibility earlier in the season – or so I tell myself when I pick up a cauliflower or cabbage or a few Brussels sprouts.

We’ll probably still have winter squash until January or February… we just won’t be quite so tired of them.

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Pork Tenderloin with Sweet & 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…

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Pork
  • Method: Skillet


  • 1 pork tenderloin, 14oz (400gr), cut into 1″ (2.5cm) slices
  • 1 medium onion, chopped
  • 1 1/2 cups shredded or chopped cabbage
  • 3 tbs Balsamic or red wine vinegar
  • 2 tbs brown sugar
  • 1/3 cup (3oz, 90ml) chicken broth
  • 1 tbs olive oil
  • 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water


  • Heat oil in large 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 broth.
  • 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.


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.


  • Serving Size: 1/2 recipe
  • Calories: 366
  • Sugar: 13.4 g
  • Sodium: 277.7 mg
  • Fat: 11.5 g
  • Saturated Fat: 2.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 20.5 g
  • Fiber: 2.6 g
  • Protein: 43.3 g
  • Cholesterol: 129.7 mg
Pork Tenderloin with Sweet Sour Cabbage

Also easy: Pork Medallions with Mushroom Sauce

It’s been rainy here.

It’s rained almost non-stop, for over 2 days. That’s in addition to all days with intermittent showers that led up to it.

I believer are water table must now be replenished.

This was my view this morning:

The pond was almost dry a few weeks ago. The fields are saturated and there is standing water everywhere.

Hector, our little 45 lb puppy (22 kilos) is like a toddler. When he sees a puddle he runs and prances in it. We have a lot of puddles. We also have very dirty floors.

I’ll mop when it quits raining.

6 thoughts on “Pork Tenderloin with Sweet & Sour Cabbage; rain”

  1. I’ve been buying a lot of cabbage. We like cabbage and noodles and fried cabbage. I didn’t make sauerkraut this year because of my accident. My hand in still in no condition to shred the cabbage for the initial fermentation process so it will have to wait until next year. I only have four quarts left and when that’s gone, I’ll have to buy. I hate buying but at least I can get it in bags rather than cans. Never, ever buy it in cans. It ends up tasting like the can.

    Beau has regressed. I can’t remember if I mentioned this, but because he was most likely tied to a tree forever until he was rescued, all of the training we’ve gone through with him has suddenly gone out the window and he’s hit his terrible twos. Nothing is safe. Unlike your puppers though, Beau absolutely does NOT like water in any way, shape or form unless it’s in his water bowl. We’ve had a lot of rain as well and if it’s raining when he has to go out, he gets to the door and just sits there. He just won’t go out. He’ll wait until his bladder bursts. No puddles for him!

    • I can buy kraut at the counter, either ‘fresh’ or cooked and I’m really not sure what the difference is lol
      I keep reminding myself that Hector is a puppy and won’t remember stuff from day to day. I have frantically looked for a collar I had years ago for an abandoned dog that moved in with us. She wouldn’t walk on a leash and I found the perfect collar. I gave up the search and decided to do it the hard way – normal collar and training. We’re making progress but I had to double the supply of training treats! Puppies are hard work, but he is turning into a nice dog. I have hope.

      • The ‘fresh’ is most likely right out of the fermentation jar and the ‘cooked’, and this is a guess, has at some point, been canned, since it’s ‘cooked’ during the canning process. People complain that the canning kills off the probiotics, but it doesn’t really and how else would you put up a year’s worth any other way if you don’t have that kind of freezer space (which also does in the probiotics if you want to get technical, I might add!)

        I like a Martingale collar for training. It’s reliable, adjustable, gives them the feel of a regular collar, but it closes down like a chain collar when you’re training. They can wear it all the time. It works wonders. But that’s me.

        • I had looked at them – and finally ordered one. This dog is costing me a bloody fortune! lol.
          I’m tempted to buy him an indestructible toy and time him on how long it takes him to rip it to pieces…. 5 minutes or less, I think. Rocks work!

  2. It rained here too non stop for two days and I had a down coat on and now today is 31 C and totally like midsummer!!!

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