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Even though I used both red and green cabbage, (for the additional color) I recommend using only the green cabbage. The red cabbage didn't really go with the other flavors as well as the green cabbage did. It's funny, because I make salads all the time with both red and green cabbage, and I love them together, but once cooked, the red cabbage is not as sweet as the green in my opinion. If you want to add a little more color to the dish, you could use half red and half yellow onions.
Turkey or Pork Tenderloin with roasted cabbage, onions, apples and sage
(Serves 4-6)
INGREDIENTS
Meat and Veggies:
2 lbs. turkey or pork tenderloin
2 tablespoons country Dijon mustard (to spread on tenderloin)
2 large Honeycrisp apples (or similar), cored and sliced, but leaves skins on
2 medium yellow onions, cut into wedges
1/4 head green cabbage, cut into thin wedges
Marinade:
1/4 cup olive oil
2 tablespoons white wine vinegar
1/4 cup dry white wine (or dry sherry)
1 tablespoons coarse-grain, country Dijon
1 teaspoon salt
1 teaspoon black pepper
2-4 leaves fresh sage, snipped into small bits
Garnish:
6 sprigs fresh sage
DIRECTIONS
Preheat oven to 375 F. Spray a roasting pan or casserole dish with cooking spray.
Place onions, apples and cabbage in the prepared pan and toss with 2-3 tablespoons of the marinade. Place tenderloin in the center of the dish and spread 1-2 tablespoons country Dijon over the top. Drizzle remaining marinade over tenderloin and veggies, to use all of the marinade.
Bake for approximately 45 minutes, or until meat thermometer reads 140-145 F for pork and 165 F for turkey.
Slice tenderloin and serve alongside roasted produce. Drizzle baking juices over the top of everything.
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Lamorinda Weekly, Moraga CA