Pork tenderloin with stewed cabbage and horseradish sauce
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 496, total fat 22 G., saturated fats 10 G., proteins 46 G., carbohydrates 28 G., fiber 4 G., cholesterol 168 mg, sodium 208 mg, sugar 0 G.
Calories 496, total fat 22 G., saturated fats 10 G., proteins 46 G., carbohydrates 28 G., fiber 4 G., cholesterol 168 mg, sodium 208 mg, sugar 0 G.
Tender and juicy pork tenderloin is a perfect dish for a special occasion dinner, and a vibrant side dish of braised red cabbage makes the presentation even more impressive and festive. The pork is rubbed on all sides with allspice, black pepper, and salt, then pan-fried until golden brown, then finished in the oven. To infuse the cabbage with vibrant flavors, braise it in unfiltered apple juice (American cider) with red wine vinegar and raisins. Serve drizzled with a zesty horseradish 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.
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:
- 2 pork tenderloins (0.8 kg total), cut in half crosswise
- 4 tablespoons unsalted butter
- Half a small head of red cabbage, finely shredded
- 1/3 cup golden raisins
- 3 tbsp red wine vinegar + more to taste
- 1 cup non-alcoholic apple cider (unfiltered apple juice without sugar)
- 0.5 tsp ground allspice
- 1 tbsp. l. olive oil
- 1.5 cups lightly salted chicken broth
- 1 teaspoon flour
- 2 tbsp horseradish, drain the liquid
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Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Melt 3 tablespoons of butter in a saucepan over medium heat. Add the cabbage, raisins, vinegar, cider, 1/4 teaspoon of allspice, and 1/2 teaspoon each of salt and black pepper; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove the lid and cook at a low simmer until the liquid has almost evaporated. Season with salt and vinegar to taste.
- Meanwhile, sprinkle the pork with the remaining 1/4 teaspoon allspice, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper. Heat the olive oil in an ovenproof skillet over medium heat. Brown the pork on all sides, then transfer to a roasting pan (do not wash the pan) and roast until a meat thermometer inserted into the pan reads 145°F–145°F (63°C–65°C), 10–15 minutes. Transfer to a cutting board.
- Cook the broth in a frying pan until it reduces by a third. Mix the flour with the remaining 1 tablespoon of butter, stir into the broth, and cook for 1 minute. Stir in the horseradish. Slice the pork and serve with cabbage and sauce.
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