You’ve heard of eating your greens—now try eating your purples.
Ingreadient
- 3 Tbsp. olive oil, divided
- 4 sprigs fresh thyme, broken into pieces
- 1 small purple cabbage (about 1 1/2 lbs.), cut into 1/2-in. wedges
- 2 shallots, halved
- 1 1/2 c. small red seedless grapes
- kosher salt
- pepper
- 1 1/2 lb. pork tenderloin, cut into 4 portions
- 1/2 c. red wine vinegar
Direction
- Heat oven to 450°F. Evenly coat rimmed baking sheet with 2 tbsp. oil. Scatter thyme sprigs over sheet, then place cabbage in single layer on top. In open spaces, place shallots, cut sides down. Scatter grapes over top and season everything with 1/2 tsp. each salt and pepper. Roast until cabbage is tender, shallots are caramelized, and grapes are beginning to break down and release some juices, 15 to 18 min.
- Meanwhile, heat remaining tbsp. oil in large skillet on medium. Season pork with 1/2 tsp. each salt and pepper and cook, turning occasionally, until golden brown on all sides and instant-read thermometer inserted in center registers 145°F, 8 to 10 min. total. Transfer to cutting board and let rest at least 5 min. before slicing.
- Remove baking sheet from oven and immediately pour vinegar onto sheet, stirring to loosen any browned bits. Slice pork and serve with cabbage, shallots, and grapes. Tip sheet to the side to collect sauce and spoon over pork and vegetables.
