Pork Tenderloin With Cabbage

Name: Pork Tenderloin With Cabbage
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters apple cider; 1 teaspoon all-purpose flour; 79 milliliters golden raisins; 1 teaspoons ground allspice; 2 Tbsps horseradish, drained; 4 servings Kosher salt and freshly ground pepper; 355 milliliters low-sodium chicken broth; 1 Tbsp extra-virgin olive oil; 2 pork tenderloins (1 3/4 pounds total), halved crosswise; 1 small heads red cabbage, cored and thinly sliced; 3 Tbsps red wine vinegar, plus more to taste; 4 Tbsps unsalted butter

Pork Tenderloin With Cabbage might be just the main course you are searching for. One portion of this dish contains about 191g of protein, 48g of fat, and a total of 1338 calories. This recipe serves 4. If you have pork tenderloins, ground allspice, butter, and a few other ingredients on hand, you can make it. To use up the ground allspice you could follow this main course with the Allspice Angel Food Cakes With Pineapple Curd And Oven-dried Pi as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Preheat the oven to 400 degrees F. Melt 3 tablespoons butter in a pot over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Oven

Pot

Add the cabbage, raisins, vinegar, cider, 1/4 teaspoon allspice and 1/2 teaspoon each salt and pepper; bring to a boil. Reduce the heat and simmer, covered, 20 minutes. Uncover and simmer until the liquid is almost gone.

Ingredients you will need

Salt And Pepper

Allspice

Cabbage

Raisins

Vinegar

Cider

Add salt and more vinegar to taste.

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Vinegar

Salt

Meanwhile, sprinkle the pork with the remaining 1/4 teaspoon allspice, 1 1/4 teaspoons salt and 1/2 teaspoon pepper.

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Allspice

Pepper

Pork

Salt

Heat the olive oil in an ovenproof skillet over medium-high heat. Brown the pork on all sides, then transfer to a roasting pan (reserve the skillet) and roast until a thermometer inserted into the meat registers 145 degrees F to 150 degrees F, 10 to 15 minutes.

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Olive Oil

Meat

Pork

Equipment you will use

Roasting Pan

Kitchen Thermometer

Transfer to a cutting board.

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Cutting Board

Boil the broth in the skillet until reduced by one-third.

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Broth

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Frying Pan

Mix the flour and the remaining 1 tablespoon butter, whisk into the broth and boil 1 minute. Stir in the horseradish. Slice the pork; serve with the cabbage and sauce.

Ingredients you will need

Horseradish

Cabbage

Butter

Broth

All Purpose Flour

Sauce

Pork

Equipment you will use

Whisk

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

237milliliters

apple cider 1teaspoon

all-purpose flour 79milliliters

golden raisins 1teaspoons

ground allspice 2Tbsps

horseradish, drained 4servings

Kosher salt and freshly ground pepper 355milliliters

low-sodium chicken broth 1Tbsp

extra-virgin olive oil 2

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

red cabbage, cored and thinly sliced 3Tbsps

red wine vinegar, plus more to taste 4Tbsps

unsalted butter

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Reginato Malbec rosé. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 17 dollars per bottle.