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Ingredients (4 servings):

• 2 pork tenderloins
• 15 juniper berries
• 5 Cortland apples
• 1 red cabbage, sliced
• 100 ml apple juice
• 3L chicken broth (approximately)
• 2 finely chopped medium-sized onions
• 3 bay leaves
• 150 ml apple cider vinegar
• 100 ml brown sugar

Braised Cabbage:

• Melt some butter and oil in medium-high pan; add onions and sauté until golden. Reduce heat.
• Add the sliced cabbage and sauté until it begins to soften.
• Deglaze with the apple cider vinegar and some chicken broth, add the bay leaves and let slightly reduce.
• Add the apple juice and more chicken broth as well as half the brown sugar.
• Mix thoroughly, cover and let simmer 45 minutes.
• Add broth as needed.
• Season to taste.
• This dish is done when the cabbage is tender.

Apple and Juniper Berry Sauce:

• Grind the juniper berries in a coffee grinder. Peel and core the apples, cut them into cubes and sauté them with some butter and oil.
• Add the remaining brown sugar, the juniper berries and cover with chicken broth.
• When the apples are cooked, adjust consistency in a blender, using chicken broth as needed.
• Season to taste.

Roasted Pork Tenderloin:

• Trim tenderloins. Salt and pepper.
• Sear on all sides in an oiled skillet and place in oven for about 10 minutes at 350°F.
• Let the meat at room temperature for a few minutes (perhaps five) before slicing in order to avoid the loss of meat jus.

*Note: Braised cabbage can be prepared a day ahead of time and is a dish best served reheated.

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