Pork Tenderloin With Cabbage
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 496
- Total Fat
- 22 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 168 milligrams
- Sodium
- 208 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Protein
- 46 grams
- Total: 40 min
- Cook: 40 min
Ingredients
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
Directions
- 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.