Sauteed Pork Medallions With Cabbage

I buy my pork tenderloins at one of the member warehouse stores.

When getting home from the grocery store,

1. trim any extra fat off of the meat,
2. cut it into chunks,
3. season it with the Burgundy Beef Rub,
4. put the chunks onto a cookie sheet and freeze. When frozen, place into a plastic bag and label.

When ready to fix

1. Heat up skillet and add olive oil
2. Place pork into skillet, being careful of the hot oil.
3. Quickly brown all sides.
4. Add the bag of shredded cabbage
5. Add the butter
6. Salt and pepper to taste, being careful not to over salt
7. Turn down the heat and cover with a lid
8. Cook for about30-45 minutes until pork is cooked and tender and cabbage is sweet and golden.
9. Enjoy!

*** Of course this can be fixed with fresh pork tenderloin. The cooking time, of course would be less.