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Ingredients
  • 1 poundpork tenderloin
  • juice of ½ lemon
  • 1 tablespoonGreek seasoning
  • 3 tablespoonscanola oil
  • ⅓ cuporange marmalade
  • 1 tablespoonsoy sauce
  • ¼ cuplow-sodium chicken broth
  • 2 teaspoonsDijon mustard
  • 2 tablespoonssalted butter
  • 2 tablespoonsolive oil
  • 1 mediumcabbage head, cored, quartered and thinly sliced
  • 1½ teaspoonskosher salt
  • ½ teaspooncoarsely ground black pepper
  • ¼ cupgoat cheese crumbles
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