Alright, let’s talk about cookin’ up some pork tenderloin, you know, that fancy meat, with some cabbage and apples. Sounds kinda uppity, but trust me, it’s good eatin’. And easy, even for an old gal like me.
First off, you gotta get yourself a hunk of that pork tenderloin. Not too big, not too small, just right for your family. You know, like pickin’ a good melon. Gotta feel it, see if it’s got the right heft. Now, some folks like to marinate it, soak it in some fancy juice, but I say, ain’t nobody got time for that. Just a good rub of salt and pepper, that’s all it needs. Keep it simple, that’s my motto.
- Get that pan hot, real hot. Like when the sun’s beatin’ down on the tin roof in the summer.
- Throw a bit of oil in there, or some lard if you got it. Lard makes everything taste better, don’t let them city folks tell you different.
- Sear that pork, turn it around, get it brown all over. Like when you’re sunbathin’ and gotta flip over so you don’t burn.
That searin’ part, that’s important. Keeps all the juice in, makes it tender. After that, you gotta finish it off in the oven. If your pan’s fancy enough to go in the oven, just stick the whole thing in. If not, well, put the pork in a dish, no big deal. Bake it till it’s cooked through, but not dry. You want it juicy, like a ripe peach. How do you know it’s cooked? Well, you poke it with a fork, or a knife, and if the juice runs clear, it’s done. Or you can get one of them fancy thermometers, but I never bothered with those.
Now, for the cabbage and apples. That’s where the real magic happens. Some folks just boil cabbage, but that’s borin’. You gotta give it some flavor. I like to chop up an onion, fry it up in some bacon fat, if you got it. Bacon fat makes everything better, I tell ya. Then, you chop up the cabbage, throw it in the pan with the onions, let it cook down till it’s soft and sweet. And the apples? Well, you add them in towards the end, let them get a little soft, but still got a bit of a bite to ‘em. I like to use them tart apples, the green ones, they balance out the sweetness of the cabbage. But if all you got is sweet apples, well, that’ll work too. Just don’t overcook it. You want the cabbage and apples to still have some texture, not mush.
And seasonin’, don’t forget the seasonin’. Salt, pepper, of course. But you can add other things too. A little bit of sugar, if you like it sweet. A little bit of vinegar, if you like it tangy. Some folks like to put in caraway seeds, but I ain’t a fan. You do you. That’s what cookin’s all about. Experimentin’, tryin’ new things. Sometimes it works, sometimes it don’t. But that’s half the fun.
So, you got your pork tenderloin, cooked all nice and juicy. You got your cabbage and apples, cooked till they’re soft and sweet. Now, you put it all together. Slice that pork, put it on a plate, scoop some cabbage and apples on the side. And there you have it. A fancy meal, made simple. Even a blind hog can find an acorn, and even I can cook this up good.
And let me tell you another thing. This ain’t just some fancy food for special occasions. You can make this any ol’ day of the week. It’s good for you, it’s got your meat, your veggies, your fruit. It fills you up, keeps you goin’. And it don’t cost an arm and a leg, neither. Pork tenderloin can be a bit pricey, but you don’t need a whole lot. And cabbage and apples, well, those are cheap as dirt. So, there you have it. Pork tenderloin with cabbage and apples. Good eatin’, plain and simple.
You wanna know the real secret to good cookin’? It ain’t fancy ingredients, or fancy equipment. It’s cookin’ with love. Cookin’ for the people you care about. That’s what makes it taste good. So, go on, get in the kitchen, and cook somethin’ up. And don’t forget to invite me over for dinner.
One last thing, about that pork, some folks say you gotta let it rest after it’s cooked. Let it sit there for a bit, so the juices redistribute. I guess that makes sense. But honestly, I’m usually too hungry to wait. I just slice it up and eat it. And it’s always been just fine by me.