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Ingredients

• 2 pork tenderloins, trimmed of silver skin
• Kosher salt and pepper
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1/2 cup grainy mustard
• 2 tablespoons fennel seed
• 3 carrots, sliced on an angle
• 2 parsnips, sliced on an angle
• 1 large Russet potato, scrubbed well, skin left on, thinly sliced
• About 3 tablespoons extra virgin olive oil (EVOO), to coat
• 3 tablespoons butter
• 2 Honeycrisp apples, peeled and chopped
• 1 small head Savoy cabbage, cored, quartered and thinly sliced
• 1/2 cup apple cider
• 2 tablespoons cider vinegar
• 2 tablespoons light brown sugar

Description

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