Pork Tenderloin With Cabbage

Total Time:
40 min
40 min

4 servings

  • 4 tablespoons unsalted butter
  • 1/2 small head red cabbage, cored and thinly sliced
  • 1/3 cup golden raisins
  • 3 tablespoons red wine vinegar, plus more to taste
  • 1 cup apple cider
  • 1/2 teaspoon ground allspice
  • Kosher salt and freshly ground pepper
  • 2 pork tenderloins (1 3/4 pounds total), halved crosswise
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups low-sodium chicken broth
  • 1 teaspoon all-purpose flour
  • 2 tablespoons horseradish, drained
  • Preheat the oven to 400 degrees F. Melt 3 tablespoons butter in a pot over medium-high heat. Add the cabbage, raisins, vinegar, cider, 1/4 teaspoon allspice and 1/2 teaspoon each salt and pepper; bring to a boil. Reduce the heat and simmer, covered, 20 minutes. Uncover and simmer until the liquid is almost gone. Add salt and more vinegar to taste.

  • Meanwhile, sprinkle the pork with the remaining 1/4 teaspoon allspice, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat the olive oil in an ovenproof skillet over medium-high heat. Brown the pork on all sides, then transfer to a roasting pan (reserve the skillet) and roast until a thermometer inserted into the meat registers 145 degrees F to 150 degrees F, 10 to 15 minutes. Transfer to a cutting board.

  • Boil the broth in the skillet until reduced by one-third. Mix the flour and the remaining 1 tablespoon butter, whisk into the broth and boil 1 minute. Stir in the horseradish. Slice the pork; serve with the cabbage and sauce.

  • Per serving: Calories 496; Fat 22 g (Saturated 10 g); Cholesterol 168 mg; Sodium 208 mg; Carbohydrate 28 g; Fiber 4 g; Protein 46 g

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Healthy Weeknight Dinners