Pork Loin with Apples and Cabbage

1. Prep and Season the Pork

1. Pat the pork loin medallions dry with paper towels and season generously on both sides with salt and freshly cracked black pepper.

2. Sear the Pork

1. Heat the oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat.
2. Add the pork medallions and sear for 2 to 3 minutes per side until nicely browned. Transfer them to a plate (they will finish cooking later in the sauce).

3. Braise the Cabbage and Apples

1. Reduce the heat to medium and melt the remaining 1 tablespoon of butter in the same pan.
2. Add the sliced red onion, shredded cabbage, and sliced apples. Sauté for about 5 minutes, stirring occasionally, until the cabbage begins to wilt and soften.
3. Stir in the brown sugar, whole grain mustard, apple cider vinegar, and fresh thyme sprigs. Cook for 1 minute until fragrant.
4. Pour in the apple juice (or broth), scraping up any browned bits stuck to the bottom of the pan. Bring to a gentle simmer, cover with a lid, and cook for 10 minutes until the cabbage is tender.

4. Combine and Finish

1. Remove the lid and nestle the browned pork medallions and any resting juices back into the cabbage and apple mixture.
2. Simmer uncovered for 4 to 5 minutes, turning the pork once, until the pork is cooked through and tender and the pan sauce has reduced to a glossy glaze.
3. Season with extra salt and black pepper to taste, discard the thyme stems, and serve warm.