1. In a saucepan over medium heat, combine the vinegar, water, sugar, and salt. Bring to a boil, stirring occasionally to dissolve the sugar. Add the jalapenos and onion and return to a boil; simmer for 30 seconds.

4. Transfer to a cutting board and tent with foil; rest 10 minutes. Set aside 1 pork tenderloin for the tacos. Slice the remaining pork on the diagonal. Drain the cabbage mixture and serve with the pork. Sally Pasley Vargas

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