Melt in your mouth, lean white meat. In a large stockpot, brown a 2 lb. pork tenderloin in olive oil until brown all around. De-glaze with a little chicken stock and set aside tenderloin with juices in a bowl. In the same pot, brown 1 small chopped onion and 1 small head of shredded red cabbage. De-glaze with a little more chicken broth and season with 2 tsp. ground ginger, 1 tsp. dried thyme, 2 tbs. wasabi mustard, ground black pepper and salt to taste. Stir.
Put the tenderloin and juices on top and add 2 tbs. lemongrass oil. Bring to a boil. Lower heat to low and simmer for about 3-4 hours. Serve over rice.