Cured pork tenderloin with cider-braised cabbage
Pork second courses
I always felt meh about pork tenderloin because it seemed like such an anemic, pale piece of an animal that is anything but. However, this cure for the pork is simple and transformative, and the cabbage is saucy enough to moisten the whole dish. Be aware that the pork is cured for 4 days before being cooked. If I want it extra salty (perhaps to be sliced and served on toasts with chutney, as an appetizer), sometimes I'll cure it for up to 6.
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