Pork Tenderloin and Nutty Cabbage

Happy New Year!!

It is tradition in our family to have pork and sauerkraut on New Year's day to bring luck in the new year.  Here's my Whole 30 version for this year.  The cabbage recipe is actually a modification from the Whole 30 success guide and the pork is something I throw together when I need a quick dinner. I hope the new year brings you all health and happiness!

Pork Tenderloin
2 - 1 lb pork tenderloins
3-6 Tbsp Gulden's spicy brown mustard (you can use any spicy mustard, just make sure the ingredients are clean) *horseradish mustard is really delicious but my kids complain about it being too spicy so this is our compromise
2 garlic cloves, crushed
salt & pepper to taste

Marinade

Place all ingredients in a large freezer bag and mash around with your fingers to combine well.  Add the pork and seal the bag.  Again, work with your hands to make sure the pork is well coated and place in the fridge.  4 hours before you want to eat, slice 1 small onion and place in bottom of crockpot.  Place contents of freezer bag on top of onion.  Pour enough liquid (water or chicken stock) to just cover the bottom of your crock.  Cook on low for 4 hours or until your desired state of doneness is reached. (my crockpot runs pretty hot so I will only cook mine for about 3 1/2 hours, adjust your cooking time according to your crockpot).  You can also cook these on the grill or in the oven. 

Pork, cabbage and collard greens

Pork, cabbage and collard greens

Nutty Cabbage
1/2 large head of cabbage, shredded (about 10 cups) (I get mine pre-shredded from Fresh and Easy)
1 Tbsp olive oil
1/2 Cup chopped onions
1/4 Cup apple cider vinegar
1/4 Cup blanched almonds
1 Tbsp unsweetened applesauce
sea salt and fresh ground pepper to taste

In a large skillet, saute the onions over medium heat in the oil.  Meanwhile, shred the cabbage by slicing it thinly.  After the onions begin to soften, add the cabbage to the skillet, along with the vinegar.  Cover and reduce heat to medium-low.  Cook for 20 minutes, mixing occasionally.  Add the remaining ingredients and cook 5 minutes longer.  Serve warm or chilled.

Enjoy!