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Pork Tenderloin With Red Cabbage and Applesauce
- 2 tablespoons olive oil
- 2 pork tenderloins (about 1 1/2 pounds total)
- 1/2 kosher salt and black pepper
- 1 tablespoon small head red cabbage, thinly sliced (about 6 cups)
- 1/4 cup red wine vinegar
- 1 cup chopped fresh flat-leaf parsley
Directions:View on Real Simple
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