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Categories:
pork canola oil salt flour water cider vinegar sugar mustard Worcestershire sauce salt celery pepper cabbage carrots onion green pepper
Viewed: 32 - Published at: 8 years agoIngredients
- 2 pork tenderloins (about 3/4 pound each) cut into 1/4-inch slices
- 2 tablespoons canola oil
- Salt and pepper to taste
- 1 tablespoon all-purpose flour
- 1/2 cup water
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- 1 tablespoon prepared mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 to 1 teaspoon celery seed
- Dash pepper
- 7 cups shredded cabbage
- 1-1/2 cups shredded carrots
- 1 medium onion, chopped
- 1 cup chopped green pepper, optional
Method
- In a large skillet, cook pork in oil over medium heat for 2-3 minutes on each side or until lightly browned. Season with salt and pepper. Remove and keep warm.
- In a large bowl, combine the flour and water until smooth. Stir in the vinegar, sugar, mustard, Worcestershire sauce, salt, celery seed and pepper; pour into the skillet; add vegetables.
- Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 2 minutes or until thickened and vegetables are crisp-tender. Top with pork; cover and cook until a thermometer reaches 160°.
