Roasted Pork Tenderloin with Sweet and Sour Cabbage

Roasted Pork Tenderloin with Sweet and Sour Cabbage is rated 3.0 out of 5 by 1.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 4

Red cabbage is bursting with vitamin C, which keeps your immune system humming in the winter months. Its red color comes from antioxidants that prevent against disease-causing free radicals. Cooking cabbage al dente helps it keep its sweet taste, which pairs well with savory pork. This dish would be delicious and beautiful served with mashed sweet potatoes.

Ingredients:

  • 1 pork tenderloin, about 1 lb. (500 g)
  • 2 tsp. olive oil
  • 1 tsp. caraway seeds
  • Salt and freshly ground pepper, to taste

For the sweet and sour cabbage:

  • 2 Tbs. olive oil
  • 1/2 red onion, thinly sliced
  • 1/2 head red cabbage, thinly sliced
  • Salt and freshly ground pepper, to taste
  • 1/4 cup (2 oz./60 g) firmly packed brown sugar
  • 1/3 cup (3 fl. oz./90 ml) balsamic vinegar

Directions:

Preheat an oven to 400°F (200°C).

Brush the pork tenderloin with the olive oil. Sprinkle with the caraway seeds and season with salt and pepper. Place in a small roasting pan and roast until an instant-read thermometer inserted into the thickest part of the meat registers 145°F (63°C), about 25 minutes.

Meanwhile, make the sweet and sour cabbage: In a saucepan over medium-high heat, warm the olive oil. Add the onion and sauté until softened, about 5 minutes. Stir in the cabbage, season with salt and pepper and cook until wilted, about 5 minutes. Add the brown sugar and stir until it dissolves. Stir in the vinegar and reduce the heat to low. Simmer until the cabbage turns deep purple and most of the liquid is absorbed, about 40 minutes. Season with salt and pepper.

Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the pork into slices and arrange on a warmed platter with the cabbage. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014).

Rated 3 out of 5 by from Poorly written recipe - cabbage too sweet I love pork tenderloin and I love cabbage so this recipe seemed like a "win-win". I did like how the pork turned out - the addition of the caraway seeds added a nice flavor. The sweet and sour cabbage, on the other hand, was a bit too sweet for my taste. The main problem is that the recipe directions were not in proper order (I should have read through the entire recipe before starting). The first part of the directions concern preparing the pork and putting it in the oven for about 25 mins. Then the directions say "meanwhile, make the sweet and sour cabbage". Well, the total time needed for the cabbage is about 50 minutes. I was able to speed up the cooking of the cabbage by adding about a cup of water to the pan and cooking it covered before adding the balsamic and brown sugar. The pork had to rest longer but it still turned out tender and juicy.
Date published: 2014-03-07
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