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© Meredith Corporation. All rights reserved. Used with permission.
(1 pound pork, 1 1/3 cups slaw, 6 tablespoons sauce)
Preheat oven to 425°F. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet heat oil over medium high heat. Sear pork for about 5 minutes, browning on all sides. Place pork on a rack in a roasting pan and roast for 25 to 35 minutes, or until it reaches an internal temperature of 145°F when tested with a thermometer. Remove from oven and cover with foil. Allow to stand for at least 3 minutes.
Meanwhile, in the same skillet melt butter over medium heat into the drippings remaining in the skillet. Add sliced cabbage and cook until just starting to wilt. Add apple and cook 3 minutes more or until apple is tender and cabbage is cooked. Transfer to a medium bowl, stir in vinegar and season with the 1/8 teaspoon salt and 1/8 teaspoon black pepper; keep warm.
In a small bowl stir together chicken broth, lemon juice, and thyme. Pour broth mixture into the drippings in the hot skillet. Add cream cheese and whisk until smooth and heated through.
Slice pork and serve over warm cabbage apple slaw. Top with lemon thyme cream. Garnish with fresh thyme sprigs if desired.