The Red Door Cafe Beef Taste

You only need a small amount of  to taste the sauce. We think you know what to do with the rest of the bottle.

Components

• 2 pork fillets (1½-1¾ lb. total)
• 2 cup of cabbage
• ¼ cup soy sauce with reduced sodium
• 2 tablespoons (packaged) brown sugar
• 1 tbsp plus 1 tsp. apple apple vinegar, separated
• 3 tablespoons olive oil
• 2 tablespoons butter
• ½ medium red cabbage, rounded, cut into strips
• 1 apple, peeled, granulated, finely chopped
• 2 bay leaves
• Kosher salt and freshly ground black pepper

Preparing a recipe

*Place the pork in a large re-seal able plastic bag. Mix the cabbage, soy sauce, brown sugar and 1 tbsp.   vinegar in a small bowl; Pour into a bag with pork and seal. Chill, turning occasionally, for at least 4 and up to 24 hours.

*Preheat the oven to 400 °. Heat the oil in a large waterproof saucepan over medium high temperature. Remove the pork from the marinade, allowing the excess to overflow (spare marinade). Cook the pork, turning, until browned on all sides, 8-10 minutes.

*Transfer the pan to the oven and bake until an instant-read thermometer is inserted into the thickest piece of pork to record 140 °, 10-15 minutes. Transfer to a plate and let it rest for at least 10 minutes. Pour the marinade in a small saucepan. Bring to a boil, reduce heat and simmer until slightly thickened, 5-8 minutes.

*In the meantime, melt the butter in another large skillet over medium heat. Add cabbage, apple, bay leaf and 1 cup water. season with salt and pepper. Cook, pouring occasionally, until cabbage softens, 15-20 minutes. Add 1 teaspoon. vinegar and toss to combine.

*Cut the pork and serve with a mixture of cabbage and sauce.