Pork Tenderloin with Sweet and Sour Cabbage

Name: Pork Tenderloin with Sweet and Sour Cabbage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 slices bacon, chopped; 59 milliliters cider vinegar; 2 Tbsps grainy mustard; 1 onion, thinly sliced; 454 grams pork tenderloin; 1 large heads red cabbage, cored and thinly sliced; 1 teaspoons salt; 59 milliliters sugar; 2 Tbsps vegetable oil

Pork Tenderloin with Sweet and Sour Cabbage might be just the main course you are searching for. One portion of this dish contains about 27g of protein, 16g of fat, and a total of 342 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up onion, vegetable oil, pork tenderloin, and a few other things to make it today. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Preheat oven to 450F.

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Oven

Sprinkle pork with salt.

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Pork

Salt

Warm oil in a large ovenproof skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add pork and brown on all sides, turning occasionally.

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Pork

Transfer to a plate and let cool slightly.

Spread mustard over pork.

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Mustard

Spread

Pork

Add bacon to skillet and cook, stirring occasionally, until it begins to crisp, 1 minute.

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Bacon

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Frying Pan

Add onion to skillet and saut until tender, about 3 minutes.

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Onion

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Frying Pan

Add cabbage, vinegar and sugar and cook, stirring often, until cabbage has wilted, about 5 minutes.

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Cabbage

Vinegar

Sugar

Place tenderloin on top of cabbage and roast until a meat thermometer inserted into center of pork registers 150F, about 15 minutes.

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Cabbage

Meat

Pork

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Kitchen Thermometer

Let stand 5 minutes; slice pork and serve with cabbage.

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Cabbage

Pork

Equipment

Oven

Frying Pan

Kitchen Thermometer

Ingredients

Servings:

2slices

bacon, chopped 59milliliters

cider vinegar 2Tbsps

grainy mustard 1

onion, thinly sliced 454grams

pork tenderloin 1large heads

red cabbage, cored and thinly sliced 1teaspoons

salt 59milliliters

sugar 2Tbsps

vegetable oil

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.

A brilliant deep garnet color. Complex, darkly fruity and earthy on the nose, with a luscious palate of ripe red stone fruits and jams accented with spicy, toasty notes. Generously flavorful, dense and unfiltered, SWINTO achieves an outstanding balance of Malbec’s signature robust character and silky elegance. This wine is made from 114 year old Malbec vines.