Pork Medallions over Cabbage, Onions, & Tagliatelle
Prep Time45minutes
Servings4Servings
Ingredients
2oz.tagliatelle or other long-cut pasta
2Tbsp.vegetable oildivided
1 ½cups/6 oz. onionthinly sliced
2tsp.thyme leaves
6cups/12 oz. cabbagethinly sliced
½cupapple cider
43 oz. center cut boneless pork medallions
Instructions
Bring a large pot of salted water to a boil. Cook the tagliatelle according to package directions. Drain and reserve.
While the pasta is cooking, heat a large sauté pan over medium-high heat. Add 1 TBSP of the oil and cook the onions until starting to brown and soften (about 5 minutes).
Add the cabbage and thyme and continue to cook, stirring often until beginning to brown in spots (about 3 minutes). Deglaze the pan with the apple cider. Cover and cook until wilted (2 minutes), then uncover and continue to cook until most of the cider has evaporated (another 5 minutes). Stir in the tagliatelle.
Heat a medium sauté pan over medium-high heat. Season pork with salt and pepper on both sides. Add the remaining 1 TBSP oil and cook pork until nicely browned on one side (about 2 minutes). Repeat on the second side. Remove to a plate and let rest while plating the pasta mixture.
Divide pasta between 4 plates. Top each with one piece of pork.