A quick weeknight dinner that is sure to impress the entire family. It is a one-pan meal that is bursting with savoury umami flavour. To round out the dish, serve alongside basmati rice (or cauliflower rice for those that are grain-free!)
⅓ cup gluten-free tamari or coconut aminos ¼ cup water 2 tablespoons apple cider vinegar 1 tablespoon + 1 teaspoon coconut sugar 1 teaspoon garlic powder 2 tablespoons Lee’s Ghee (Plain Jane) 1 lb. organic pork tenderloin 2 ½ cup red cabbage, sliced Sea salt and pepper, to taste
In a small bowl, stir together the tamari, water, apple cider vinegar, coconut sugar and garlic powder. Set aside.
In a large saute pan over high heat, melt ghee. Once ghee starts to shimmer, sear the pork tenderloin for 2 minutes on each side.
Reduce the heat to medium-low, and add the cabbage and sauce. Toss until everything is coated in the sauce then cover to cook for an additional 10-15 minutes until cabbage is soft and pork tenderloin is cooked, reaching an internal temperature of 145°F for medium-rare or 160°F for medium. Remove from heat and allow to rest for 5 minutes before serving. Leftovers can be refrigerated in an airtight container for 3 days.