Oven-baked pork with cabbage and a side dish of wild rice and spiced apples
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 630, total fat 15 G., saturated fats 5 G., proteins 49 G., carbohydrates 78 G., fiber 8 G., cholesterol 120 mg, sodium 700 mg, sugar 26 G.
Calories 630, total fat 15 G., saturated fats 5 G., proteins 49 G., carbohydrates 78 G., fiber 8 G., cholesterol 120 mg, sodium 700 mg, sugar 26 G.
The classic combination of pork and apples can be presented in a stunning way. For dinner, you'll have a juicy and tender pork tenderloin baked under a mustard crust with "sweet" spices, which acquires a unique, festive flavor and aroma. The meat is first fried in apple pie seasoning until golden brown, then baked in the oven along with sliced red cabbage. This cooking method preserves the cabbage's appearance; in fact, it becomes even brighter and more presentable, not to mention its flavor. Serve with boiled wild rice and fresh spiced apples, also sprinkled with apple pie seasoning. The highlight of the dish is the sour cream-mustard sauce, which pairs perfectly with all its ingredients.
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:
- 1 cup wild rice mixture
- 2 cloves garlic, thinly sliced
- 1 tbsp + 1.5 tsp olive oil
- 1 tbsp + 1 tsp apple cider vinegar
- 0.6 kg pork tenderloin, trimmed
- 1 teaspoon apple pie spice
- 4 tsp country Dijon mustard
- 3 tbsp. l. chopped parsley
- 2 red apples, cored and sliced
- 0.5 cups low-fat sour cream
- Half a head of red cabbage, stemmed and cut into 2.5cm pieces (about 5 cups)
- 4 cups (180 ml) low-fat milk, for serving
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Recipes with similar ingredients: wild rice, pork, apples, red cabbage, apple cider vinegar, apple pie seasoning, Dijon mustard, milk, sour cream
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat to 220°C (425°F). Cook the wild rice according to package directions (without adding any additional seasonings). Keep warm.
- Meanwhile, on a baking sheet, combine the cabbage, garlic, 1 tablespoon olive oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and a pinch of ground black pepper. Spread the mixture evenly across the sheet, leaving a small space in the center for the meat.
- Sprinkle pork with 3/4 tsp. apple pie seasoning, 0.5 teaspoon salt and a small amount of ground black pepper. In a large non-stick skillet, heat the remaining 1.5 teaspoons olive oil.
- Add the pork and cook, turning, until browned on all sides, about 5 minutes. Transfer to a baking sheet and brush the top and sides with 2 teaspoons of mustard.
- Roast until the cabbage is tender and the internal temperature of the pork reaches 145°F (63°C), 25-30 minutes. Transfer the pork to a cutting board, let it rest for a few minutes, and then chop. Mix the parsley with the cabbage.
- Toss the apples with the remaining 1/4 teaspoon apple pie seasoning. To make the sauce, combine the sour cream, remaining 2 teaspoons mustard, and 1 teaspoon vinegar. Divide the rice, cabbage, pork, and apples evenly among four plates. Pour the sauce over the pork. Serve with a glass of milk for each serving.
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