Pork and Cabbage Salad

  • 1/3 c. cider vinegar
  • 1/3 c. apple cider or juice
  • 1 T. honey
  • 1 T. honey mustard
  • 1 tsp. caraway seed
  • 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.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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