pork, blue cheese sauce and seared rosemary cabbage
A surprisingly sophisticated weeknight meal; use the leftover blue cheese sauce for pasta with chopped toasted walnuts and sage
2 pork tenderloins
apple pork marinade (1/2 cup applesauce, 2 tablespoons dijon mustard, 2 tablespoons apple cider vinegar)
8 ounces crumbled soft, mild blue cheese (like Gorgonzola or Trader Joe's Bleu Brie)
¼ cup freshly grated Parmesan
4 cups heavy cream
1 head cabbage, shredded
3 sprigs fresh rosemary, chopped
2 tablespoons + 1 tablespoon olive oil
salt and pepper to taste
Rinse pork tenderloins and pat dry. Coat generously with apple marinade and refrigerate at least an hour (or up to 1 day).
Preheat oven to 375 degrees.
Heat an ovenproof skillet on medium-high heat. Add two tablespoons oil and heat until oil is shimmering.
Remove pork tenderloins from marinade and brush off excess marinade.
Sear pork tenderloins in skillet on all sides, turning every 2-3 minutes.
Remove skillet from heat and brush marinade all over again before placing in oven. Roast tenderloins for approximately 40 minutes until a thermometer inserted into the thickest portion reads around 145 degrees and juices run clear (note: we like our pork tenderloin a little underdone, but most experts want you to cook it to at least 160 degrees).
While pork is roasting, heat heavy cream over medium high heat, stirring constantly until boiling.
Remove from heat and very quickly whisk blue cheese and Parmesan. Let stand to thicken slightly, and season with salt and pepper.
Heat another skillet over medium-high heat. Add 1 tablespoon oil.
Add cabbage and let sear for approximately 2 minutes. Using a spatula, turn cabbage over and leave alone again to let sear. Keep repeating every 2-3 minutes until cabbage is wilted. Remove from heat and add rosemary, salt and pepper.
Remove tenderloins from oven when cooked and let stand for approximately 5-10 minutes. Slice pork tenderloin against the grain into thick ½ inch slices. Serve with cabbage and drizzled with sauce.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2014/10/pork-tenderloin-and-seared-cabbage.html