Pork tenderloin with stewed cabbage mix and mushroom sauce

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 440, total fat 23 G., saturated fats 9 G., proteins 44 G., carbohydrates 18 G., fiber 6 G., cholesterol 140 mg, sodium 440 mg, sugar 5 G.

A whole pork tenderloin is rubbed with olive oil and a mixture of cumin, paprika, black pepper, and salt and baked in the oven until golden brown. A few minutes before the pork is done, shiitake mushrooms are added to the pork, after which the meat is thinly sliced, and the mushrooms are used to make a delicious creamy sauce. The dish is served with a pan-sautéed coleslaw with herbs and lemon zest, which infuses the entire dish with a refreshing flavor. The meat is juicy, tender, and pairs perfectly with the creamy mushroom sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large pork tenderloin (about 0.7 kg)
1 tsp cumin, crushed
1 teaspoon paprika
1 tbsp + 1 tsp extra-virgin olive oil
220 g shiitake mushrooms, sliced (stems removed)
4 cloves garlic, chopped
12 cups prepared shredded Brussels sprout vegetable mix (with kale, broccoli, and cabbage; from two 10-ounce packages)
1.5 cups lightly salted chicken broth
1/4 cup chopped fresh dill
Grated zest of half a lemon
0.5 cups heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork tenderloin, pork, Brussels sprouts, kale, broccoli cabbage, shiitake mushrooms, dill, paprika, caraway

Cooking the dish according to the recipe:

Preheat oven to 450°F (230°C). In a small bowl, combine cumin, paprika, and 1/2 teaspoon each of salt and black pepper. Place the pork in a large oven-safe skillet and rub 1 teaspoon of olive oil over the entire surface; sprinkle with the spice mixture. Bake for 15 minutes, then turn and scatter the mushrooms around the pork. Continue baking until the pork is browned and a thermometer inserted into the center of the tenderloin registers 145°F (63°C), about 10 more minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the garlic and cook, stirring, until browned, about 1 minute. Add the chopped vegetables, 1 cup chicken broth, and 1/2 teaspoon salt. Cover and cook until the greens are wilted, about 10 minutes. Stir in the dill and lemon zest, and keep warm over low heat.

Transfer the pork to a cutting board. Place the skillet with the mushrooms over medium heat; add the remaining 1/2 cup chicken broth and scrape the bottom of the pan. Bring the broth to a boil, then pour in the heavy cream. Bring to a simmer again, then immediately remove from heat. Slice the pork and top with the mushroom sauce. Serve with vegetables.

Categories:

recipe / Calorie content of prepared meals / Pan / Dishes in a duck pan / Summer dishes / Main courses / Meat / Vegetables and mushrooms / / Cabbage dishes / Broccoli dishes / Food Network - recipes