The Red Canary
695 N. Milwaukee Avenue
(312) 846-1475

To read more about the restaurant:

Pork Tenderloin Flatbread with Braised Red Cabbage and Smoked Gouda
Serves one person

6 oz pork tenderloin
2 oz smoked Gouda, shredded
1 oz mozzarella, shredded
3 sprigs of fresh thyme
1/4 head of red cabbage
half cup red wine
half cup red wine vinegar
1/4 cup brown sugar

Directions: Julienne cabbage. Sauté until tender in olive oil. Add brown sugar, sauté until sugar melts. Add wine and vinegar, reduce until almost gone. Pan sear pork and finish in oven at 350 degrees to desired temperature. Bake cheeses and cabbage on flatbread until cheese is melted. When pork is done let rest for 5-10 minutes, slice thinly and lay on top of flatbread. Sprinkle with fresh thyme and additional gouda on top.

For the flatbread dough:
2 cups flour
1/2 teaspoon dry yeast
1/2 teaspoon baking powder
1-2 oz vegetable oil
2 oz water
1 oz sugar
1/2 ounce salt
1-2 cups of beer

Roll out thin and poke with a fork, brush with egg wash and top with dried herbs. Bake on a floured sheet pan (yields about 6 flatbreads). Bake at 350 degrees until golden brown.