Cured pork tenderloin with cider braised cabbage
Ingredients
- For the pork (4 days in advance)
- 2 pounds pork tenderloin (probably 2 tenderloins)
- 5 bay leaves, crumbled
- 2 teaspoons crushed red pepper
- 1 tablespoon juniper berries, smushed with the side of a chef's knife
- 2 tablespoons black peppercorns, smushed like the juniper
- 5 cups water
- 6 tablespoons sugar
- 4 tablespoons kosher salt
- For the cabbage
- 2 ounces butter
- 1 large yellow onion, sliced thin
- 1 tablespoon cumin
- 2.5 cups hard cider
- 2 heads green, napa or savoy cabbage
- 2 tablespoons salt
- black pepper, to taste
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