2 pork tenderloins, trimmed and cut into 1 inch medallions4 medium potatoes, cooked and sliced into medallions 2 cups shredded red cabbage 1 medium red onion, thin sliced 1 granny smith apple, sliced thin 4 Tbs. unsalted butter 2 Tsp. fresh thyme 2 Tbs. fresh basil splash of white wine salt and pepper to taste
Arrange potato medallions on four pieces of foil. Top each with 1/2 cup cabbage and place pork medallions on cabbage. Top each with onion, apple, butter, herbs and one Tbs. of white wine. Salt and pepper to taste. Seal packages and grill over hot coals for 10 minutes on each side.
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