Pork Tenderloin With Cabbage

2018-10-13
  • Yield : 4 servings
  • Cook Time : 40m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    496
  • Fat

    22 grams
  • Saturated Fat

    10 grams
  • Cholesterol

    168 milligrams
  • Sodium

    208 milligrams
  • Carbohydrate

    28 grams
  • Fiber

    4 grams
  • Protein

    46 grams

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

Method

Step 1

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.

Step 2

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.

Step 3

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.

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