Pork loin with apples and cabbage
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 470, total fat 19 G., saturated fats G., proteins 54 G., carbohydrates 18 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 470, total fat 19 G., saturated fats G., proteins 54 G., carbohydrates 18 G., fiber G., cholesterol mg, sodium mg, sugar G.
Pork loin with apples and cabbage - a detailed recipe.
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:
- 4 boneless pork loins, 1.5 cm thick.
- 1 onion (1/2 chopped, 1/2 thinly sliced)
- 1 small piece fresh ginger, peeled and chopped
- 1-2 tablespoons Sriracha sauce
- 2 tbsp. l. rice vinegar
- 1 tbsp. sweet paprika
- 2 tablespoons of vegetable oil
- 1/2 small head Napa cabbage, chopped
- 1 large apple, chopped
- 1 bunch watercress, thick stems trimmed
- 1/4 cup sour cream
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Recipes with similar ingredients: pork, Chinese cabbage (Napa), apples, watercress, rice vinegar, Sriracha sauce, ginger root, paprika, sour cream
Cooking the dish according to the recipe:
- Preheat a broiler or oven with a grill. In a blender, combine the chopped onion, ginger, Sriracha, rice vinegar, paprika, 1/2 teaspoon salt, and 1/4 cup water; puree.
Season the pork with salt and pepper. Place on a baking sheet and roast until lightly browned (do not turn), about 7 minutes. Cover with foil and set aside. - Heat vegetable oil in a large skillet over medium-high heat. Add the cabbage, chopped onion, and 1/2 teaspoon salt; cook, stirring, until softened, 2 to 4 minutes. Add the onion and ginger puree and cook for 2 minutes, until the cabbage is tender. Add the apple and watercress and toss well. Season with pepper.
Divide the pork loin among plates; pour over the pan juices. Serve with spicy cabbage-apple ragout and sour cream.
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