Seared Pork with Polenta, Braised Red Cabbage & Pears

INGREDIENTS

3/4 lb

Pork tenderloin

Bartlett pear, firm but ripe

Onion, small

1/2

Red cabbage, cored and thinly sliced (about 3 cups), small

3 cups

Chicken stock

1/2 tsp

Allspice, ground

2 tbsp

Brown sugar, light

1/2 cup

Cornmeal, finely ground

2 tbsp

Red wine vinegar

6 tbsp

Butter

1/2 cup

Gouda, grated smoked