Sweet Pork Tenderloin & Braised Purple Cabbage

1. Grab your largest skillet with at least 2-inch sides and a lid.
2. Heat over medium-high heat and add oil.
3. Season all sides of the tenderloin with salt and pepper.
4. Sear both sides of the tenderloin in the skillet until it have a nice crust all over. (Cut the tenderloin in half if you need to in order to get it to fit.)
5. Lower the temperature to medium-low and add half of the ginger ale and half of the cider. Let simmer until done, turning every 30 minutes. Add the remaining ginger ale and cider as needed to keep the liquid level about halfway up the tenderloin.
6. After the tenderloin is done (165F), remove tenderloin and cover with foil.
7. Turn the burner to high and reduce the remaining liquid until it is almost a syrup. Remove 3/4 of the liquid to serve with the tenderloin.
8. To the remaining syrup, add the cabbage. Stir often to wilt and cook through. Season with the remaining ingredients to taste. It should be tangy and slightly sweet. Season with salt and pepper as needed.