Pork tenderloin with stewed cabbage and apples

Ingredients:

• 1 pork tenderloin, sinew removed (about 600 g)
• 1/4 tsp dried thyme
• 2 tbsp. l. olive oil
• 1 green or red apple
• Half a head of small red or white cabbage
• 1/4 cup chicken broth
• 2 tablespoons red wine vinegar
• 1 tbsp. l brown sugar
• 1/2 cup parsley leaves
• 4 small whole grain buns

Preparation:

1. Cut the pork tenderloin across the grain into 4 pieces and season with thyme and a mixture of 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Heat oil in a large skillet over high heat, but do not let it smoke. Place the steaks in the skillet and cook for 7 minutes on each side, until golden brown and still pink in the center, turning once. If the skillet gets too hot, reduce the heat to medium. Transfer each steak to a plate to cool.
3. While the steaks are cooking, core and slice the apple and finely chop the cabbage. In a small bowl, combine the broth, vinegar, and sugar.
4. Once the meat is cooked, add the cabbage, apple, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the same pan. Stir for 2-3 minutes to soften the vegetables slightly. Add the broth mixture and continue to simmer for 2 to 3 minutes until the cabbage is completely softened and some of the liquid has evaporated. Remove from heat and stir in the parsley leaves. Season with salt and pepper to taste.
5. Arrange the stewed cabbage and apples with their juices among the steaks on the plates. Serve with bread.