Ingredients
1 pork tenderloin
Oil
4 cups shredded red cabbage
1 1/2 cups pomegranate juice
3 tablespoons butter
Red-wine vinegar
Coarse salt and ground pepper
Preparation
Slice a pork tenderloin into rounds, press gently to flatten, season with salt and pepper, and cook in an oiled pan over medium-high until browned. Transfer to a plate and cover. Cook cabbage until wilted. Add pomegranate juice and reduce until syrupy, then add butter and a splash of vinegar. Season with salt and pepper and serve alongside pork.
