Nutrition per serving may change if servings are adjusted.
2 tablespoons pecans
2½ cups shredded green cabbage
2½ cups shredded red cabbage
¼ cup vinegar
¼ cup apple juice
1 tablespoon honey
8 ounces pork tenderloin, trimmed and cut into 1-inch-thick medallions
Salt and freshly ground pepper to taste
2 teaspoons canola oil
1 clove garlic, minced
1 teaspoon Dijon mustard
Preheat oven to 350°F. Spread pecans in a pie plate and toast, stirring twice, until fragrant for about 10 minutes. (To toast pecans in a microwave oven, spread them in a microwave-proof pie plate and microwave at 100 percent power for 4 to 5 minutes, stirring twice.) Let cool and chop coarsely.
Place cabbages in a large salad bowl. Combine vinegar, apple juice and honey in a small bowl. Set aside.
Season pork medallions with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook just until browned on the outside and no longer pink inside, 2 to 3 minutes on each side. Remove from pan and cover loosely with foil to keep warm.
Add garlic to the pan and saute, stirring, for 30 seconds. Add vinegar mixture and bring it to a boil, stirring to remove any caramelized bits on the bottom of the pan. Stir in mustard. Pour the sauce over the cabbage and toss. Place the pork medallions on top of the cabbage and sprinkle with pecans.
156 calories;6 g fat(1 g sat); 2 g fiber; 12 g carbohydrates; 13 g protein; 28 mcg folate; 31 mg cholesterol; 9 g sugars; 4 g added sugars; 533 IU vitamin A; 41 mg vitamin C; 46 mg calcium; 1 mg iron; 61 mg sodium; 395 mg potassium