1 1/2 lb. pork tenderloin
2 tbsp. unsalted butter
Dijon mustard
4 c. shredded Savoy cabbage or bok choy
1 tsp. powdered sage
1 c. white wine
1 c. heavy cream

Preheat oven to 350 degrees. Slice pork tenderloin into serving-sized pieces. Coat pork with Dijon mustard and saute in butter until browned. Remove pork from pan and add cabbage. Saute until cooked and add wine and sage. Cook 2 minutes on medium heat. Layer cabbage, then pork in casserole and pour heavy cream over all. Bake at 350 degrees for 45 minutes.