Careme

Instructions

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1. 1.

   Slice 1 lb pork tenderloin into 1-inch-thick medallions. Season with 1 tsp Diamond Crystal kosher salt and set aside while preparing the sides.

2. 2.

   Thinly slice 12 oz red cabbage and 1/2 small yellow onion (about 3 oz). Core and thinly slice 1 medium Gala apple (about 6 oz).

3. 3.

   Make the adobo glaze. Combine:

   • 2 garlic cloves, minced
   • 1 tbsp low-sodium soy sauce
   • 2 tbsp apple cider vinegar
   • 1 tsp brown sugar

   Stir in 1/3 cup water.

4. 4.

   Bring 3/4 cup water to a boil in a small covered saucepan. Stir in 1/2 cup dry jasmine rice and 1/3 tsp Diamond Crystal kosher salt. Cover, reduce to low, and simmer for 15 minutes; turn off the heat and leave covered for 5 minutes.

5. 5.

   While the rice cooks, heat 2 tsp neutral oil in a large skillet over medium-high heat. Cook the sliced onion for 2 minutes, then add the sliced cabbage and apple with 1 tsp Diamond Crystal kosher salt. Cook, stirring, for 6–8 minutes until tender-crisp. Stir in 1 tbsp apple cider vinegar and transfer the cabbage-apple side to a serving dish.

6. 6.

   Heat 2 tsp neutral oil in the same skillet over medium-high heat. Sear the pork medallions for about 3 minutes per side. Add the adobo glaze and simmer, turning the pork, until the glaze lightly coats it and the pork reaches 145°F, about 2–3 minutes more. Rest the pork for 3 minutes.

7. 7.

   Fluff the rice and divide it between two plates. Add the cabbage-apple side, top with the pork, and spoon the pan glaze over it.

Want more detail? See the temperature guide.