Spiced Pork and Cabbage
- 1 3/4 cups basmati rice
- 2 tablespoons golden raisins
- 1/2 head green cabbage, cored and cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, sliced
- 1 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons curry powder
- Kosher salt
- 1 large pork tenderloin (about 1 3/4 pounds)
- Freshly ground pepper
Preheat the oven to 425 degrees F. Combine the rice, raisins and 2 cups water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes. Remove from the heat and let stand, covered, until ready to serve.
Meanwhile, toss the cabbage, tomatoes and garlic with 1 tablespoon olive oil, 1 teaspoon curry powder and 3/4 teaspoon salt on a rimmed baking sheet. Spread in a single layer, leaving some room in the middle for the pork.
Rub the pork with 1/2 teaspoon salt and the remaining 1 teaspoon curry powder. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and brown on all sides, about 5 minutes total. Add the pork to the baking sheet with the cabbage, transfer to the oven and roast until the cabbage is tender and a thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Transfer the pork to a cutting board and let rest 2 minutes, then slice. Serve with the vegetables and rice. Season with pepper.
Per serving: Calories 462; Fat 11 g (Saturated 2 g); Cholesterol 79 mg; Sodium 450 mg; Carbohydrate 55 g; Fiber 5 g; Protein 34 g
Photograph by Christopher Testani
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