Medallions of Pork Tenberloins with Cabbage in a Mustard Sauce

2 lbs. pork tenderloins
salt and pepper
olive oil
2 T. butter
1 sweet onion, thinly sliced
4 cups shredded fresh cabbage
2 cloves garlic, minced
2 heaping tablespoons Dijon mustard
2 T. capers
1 tsp. fennel seed
1 cup dry white wine or chicken broth

Place pork tenderloins on a work surface. Cut into 1″ wide pieces. With a meat mallet, pound each until 1/4″ thick. Sprinkle each piece with salt and pepper. Heat 2-3 tablespoons olive oil in skillet. Saute the pork, cooking about 4 minutes per side, on medium heat. Remove to platter. In same skillet add butter, sliced onion, and cabbage. Cook until soft, about 3-4 minutes, stirring often. Add garlic and cook another minute. Add mustard, capers, fennel seed, and wine. Stir; coolk on medium heat for a minute until well combined. Spoon over the sliced pork and serve at once. Serves 4-6.
Ginger-Maple Sweet Potato Puree
2 lbs. yams or sweet potatoes, peeled and cut inot 1" chunks
1 T. hkosher salt
4 T. butter
1/2 cup half and half
1 tsp. grated fresh ginger
1/4 cup maple syrup

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