Pork with Pomegranate-Braised Cabbage
Slice a pork tenderloin into rounds, press gently to flatten, season with salt and pepper and cook in an oiled pan over medium high heat until browned. Transfer to a plate and cover. Cook 4 cups shredded red cabbage until wilted. Add 1 cup OLIVE MILL Pomegranate Balsamic and reduce until syrupy, then add 3 T. OLIVE MILL Olive oil, such as Picual and a splash of OLIVE MILL Red Wine Vinegar. Season and serve alongside pork.
