Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 cloves garlic, (minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pork tenderloin, (trimmed)
  • 1 French baguette
  • 3 tablespoons butter, (melted)
  • 2 ounces cream cheese, (softened)
  • 2 tablespoons mayonnaise
  • 2 teaspoons chopped fresh thyme, (plus more for garnish)
  • 3 tablespoons olive oil
  • 1 small onion, (thinly sliced)
  • 1/2 small Granny Smith apple, (thinly sliced)
  • 1 clove garlic, (minced)
  • 2 1/2 cups finely shredded red cabbage
  • 1/2 cup chicken broth
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons dark brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instruction

  • Combine 2 tablespoons olive oil, garlic, salt, and pepper in a medium bowl. Add pork and turn to coat. Cover with plastic wrap and let marinate 20 minutes at room temperature.
  • Preheat oven to 350 degrees.
  • Heat a large oven-safe skillet over medium-high heat. Add pork and sear on all sides.
  • Transfer skillet to oven and roast pork for 15-20 minutes, or until meat thermometer inserted in center reaches 145 degrees. Cool pork completely and slice into 1/4-inch slices.
  • While pork cooks, slice baguette into 1/2-inch slices. Brush both sides with melted butter. Bake at 350 for 10 to 12 minutes, until lightly browned around edges.
  • Combine cream cheese, mayo, and thyme in a small bowl and stir until smooth. Set aside.
  • For cabbage, heat 3 tablespoons olive oil in a skillet over medium heat. Add onion and cook for 3 minutes. Add apples and garlic and cook 1 minute, stirring frequently.
  • Add cabbage and chicken broth. Cook 5 minutes.
  • Add vinegar, brown sugar, salt and pepper and cook 4 to 5 minutes, stirring frequently, until liquid evaporates.
  • To assemble, spread cream cheese mixture on one side of each bread slice. Top with 1 to 2 slices of pork. Pile red cabbage on top. Garnish with thyme if desired.