Pork Tenderloin With Cabbage

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4 tablespoons unsalted butter

1/2 small head red cabbage, cored and thinly sliced

1/3 cup golden raisins

3 tablespoons red wine vinegar, plus more to taste

1 cup apple cider

1/2 teaspoon ground allspice

Kosher salt and freshly ground pepper

2 pork tenderloins (1 3/4 pounds total), halved crosswise

1 tablespoon extra-virgin olive oil

1 1/2 cups low-sodium chicken broth

1 teaspoon all-purpose flour

2 tablespoons horseradish, drained

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