Slawwwww

I don't typically make a habit out of taking pictures of my food but this was just so pretty that I had to do it and what's even better is I have the recipe for you if you are so inclined.

It's roasted pork tenderloin with cabbage and apple slaw.

1tbsp extra virgin olive oil
1lb pork tenderloin
1 small head cabbage, shredded
1 large apple (or 2 small), cored and chopped
1tbsp honey
2 tbsp rice vinegar
cilantro to taste, chopped (I love this stuff so I used a nice generous handful)
salt and pepper to taste (I use coarse sea salt and fresh cracked pepper)

Preheat oven to 400F.

Dust the pork tenderloin with some salt and pepper. Put olive oil in an oven-proof pan over med heat on the stove and brown the pork tenderloin on all sides. Now don't rush it. If the pork sticks to the pan, just leave it there for another minute or two until it lifts up clean. Place the pan in the oven with fat side up. You'll let it bake in there until the internal temp reaches between 170-175F. When it does, pull it out of the oven and leave it in the pan to rest for about 10 mins. By the time it's done resting, it should have successfully reached 180F.

While the pork is cooking, put the honey, vinegar, salt, and pepper in a large bowl and stir to combine. If you prefer creamy slaws, you can definitely add some plain yogurt here too. If you want to do it, I wouldn't add more than about 1/4 cup. Or if you don't mind the extra fat, you can always go with some mayo instead. Then add your shredded cabbage and chopped apples and stir to coat with the sauce. Let it sit for 5-10 minutes, then add your cilantro and mix again.

When I roast a tenderloin, I always have pan drippings and crunchy goodness so I like to lift it all up from the pan and use it to drizzle over the slices of meat. To do that, remove the pork from the pan, add a couple tablespoons of water to the pan and put it on the burner over med heat stiring with a fork to help the bits get unglued from the pan. Once the bits are all off, you can drizzle over with a spoon or you can also add a touch of horseradish to give it some kick, then drizzle.

The other way you can lift up the drippings is to deglaze your pan. Immediately after taking it out of the oven, remove the pork and set it aside covered with some tin foil to let the temp rise and juices settle before cutting into it. While the pan is still sizzling hot, drop a couple tablespoons of water in it and swish around until the bits are all lifted. Done!

Very healthful. Very yummy!