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I often make the mistake of associating salads with the spring and summer months. The problem with doing that is missing a whole array of creative salads that really take advantage of fruits and vegetables that are equally at home during the cooler months of autumn and winter. So, to help underscore that thought, this month's featured recipe is just one of those salads that really shines in months like October and November.
This simple Pork and Cabbage Salad takes advantage of apples that are at the peak of their season and simply delicious pork tenderloin that's been kissed with the heat of the broiler. They take their place on a bed of packaged cole slaw mix (that's what makes this a great time-saving recipe -- try it when you have more time and can make your own coleslaw mix) and are drizzled with a hot dressing that conjures up thoughts of fall.
This recipe is simple, fast, tasty and even healthy. What more could you ask for when time is of the essence and you want to feed your family well? How about a reminder that salads certainly have a prominent place on an autumn table? Enjoy!
1 lb. pork tenderloin, cut crosswise into 12 slices
1/4 tsp. freshly ground pepper
1/8 tsp. ground nutmeg
6 c. packaged coleslaw mix
1 apple, coarsely chopped
In a small skillet, combine the vinegar, cider, honey, mustard and caraway seed. Heat to boiling over medium-high heat. Reduce the heat to low and simmer for 5 minutes or until slightly thickened.
Meanwhile, preheat the broiler. Sprinkle the pork with the pepper and mutmeg and place on a broiler pan. Broil for 4-6 minutes, turning once, or until the meat is cooked and slightly browned. Set aside.
Arrange the coleslaw mix and apple evenly on 4 serving plates. Arrange 3 slices of pork tenderloin over each plate and drizzle with the prepared dressing. Serve immediately.