Chef critique

Adobo-Glazed Pork with Apple-Red Cabbage

A cohesive and efficiently timed recipe that requires seasoning adjustments and a quick pan wipe to prevent burning and properly flavor the dish.

Score: 7/10

Suggested fixes

Increase the Diamond Crystal kosher salt to 2 tsp for the pork and 2 tsp for the cabbage-apple mixture. Update the total salt in the ingredient list to 4 1/3 tsp.
Add an instruction to wipe the skillet clean before adding the oil to sear the pork.
Reduce the initial searing time for the pork medallions to 1-2 minutes per side so they do not overcook during the final simmering stage.

medium / flavor: The pork and the cabbage-apple mixture are significantly underseasoned according to standard culinary starting points. 1 lb of boneless pork requires 1.25% salt by weight (about 2 tsp Diamond Crystal kosher salt), and 21 oz of vegetables and fruit requires 1% salt by weight (about 2 tsp Diamond Crystal kosher salt). The recipe currently uses 1 tsp for each.
medium / cookability: The recipe instructs the cook to sear the pork in the same skillet immediately after cooking the cabbage and apples, which contain sugars and vinegar. Without wiping the pan clean first, these residual juices and sugars will burn and inhibit a proper sear on the meat.
low / timing: Searing 1-inch pork tenderloin medallions for 3 minutes per side (6 minutes total) over medium-high heat, then simmering them in a glaze for an additional 2-3 minutes, will likely overcook them well past the 145°F target.

Instructions are well-organized, with prep work completed before active cooking begins.
Formatting properly uses a bulleted list for the multi-ingredient adobo glaze.
Efficiently utilizes the rice's simmering time to handle the active stovetop steps.