Warm Pork and Apple Salad

Flavorful pork, apples and cabbage combine in this unique and tangy salad.

8 Oz. / 227 g Pork Tenderloin
1/2 Cup / 125 ml Unsweetened Apple Juice
3 Tbsp. / 45 ml Watkins German Style Mustard
3 Tbsp. / 45 ml Honey
3 Tbsp. / 45 ml Cider Vinegar
3/4 teas. / 4 ml Watkins Cracked Black Pepper
Freshly ground, Watkins Sea Salt, to taste
2 teas. / 10 ml Watkins Onion Liquid Spice
2 Medium Tart Red or Green Apples, cored and sliced
3 Cups / 750 ml Thinly-Sliced Cabbage
1 Cup / 250 ml Sliced Purple Onion
Curly Endive Leaves, if desired

Trim fat from tenderloin and cut into thin slices. In medium bowl, combine apple juice, mustard, honey, cider vinegar, pepper and salt; mix well. Add sliced pork and let in marinate in refrigerator at least 30 minutes or longer. Drain pork, reserving marinade. Heat liquid spice in large skillet; add pork and cook 2 minutes or until done. Remove pork from skillet and keep warm. Add reserved marinade to skillet and bring to a boil. Add apples and cook 1 minute. Add cabbage, onion and pork; cook, stirring constantly, 1 minute or until heated through. Place endive leaves on 4 individual salad plates, spoon salad over top. Serve warm. (Makes 4 servings)

Nutritional Information:
Per Serving: Calories-250, Protein-14g, Carbohydrates-40g, Sodium-270mg,
Fat-5g, Saturated Fat-2g, Cholesterol-37mg, Dietary Fiber-4g

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