PORK TENDERLOIN AND CABBAGE RECIPE RECIPES

Steps:

• Preheat oven to 350 degrees.
• Trim outer leaves of the cabbage; core and cut into 1 inch thick shreds.
• Blanche in boiling salted water for 5 minutes.
• Drain and rinse under cold water to cool.
• In a small bowl, combine flour, paprika, salt and pepper.
• Remove 2 tablespoons of the flour mixture and set aside.
• Dust the tenderloin in the remaining flour.
• In a deep casserole or Dutch oven, heat 1 tablespoon each butter and oil.
• Add pork and turn to brown on all sides over medium-high heat, 5 to 7 minutes.
• Remove meat and set aside.
• Add onion and blanched cabbage to the casserole.
• Cook uncovered over medium heat, stirring occasionally until softened, about 8 minutes.
• In a small saucepan, heat remaining 2 tablespoons butter with reserved flour mixture; stir with a whisk over low heat until mixture is golden brown.
• Add wine and milk, continuously stirring until a smooth sauce forms.
• Add horseradish, mustard and cayenne.
• Stir sauce into cabbage mixture.
• Nestle the tenderloin into the cabbage so that it is completely covered.
• Cover the casserole and bake for 25 to 30 minutes, or until pork remains slightly pink in the center.
• Carve the meat into medallions.
• Make a bed of cabbage on each of 4 dinner plates and portion the pork atop the cabbage.
• If desired, serve steamed new potatoes on the same plate.
• Drink dry riesling or a lightly chilled pinot noir wine as the perfect accompaniment.

Steps:

• Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
• Season the pork with ½ teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
• Transfer the skillet to the oven and roast until the pork is cooked through, 12 to 14 minutes. Let rest at least 5 minutes before slicing.
• Meanwhile, in a large bowl, combine the vinegar, honey, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
• Add the cabbage and apples and toss. Let sit for at least 5 minutes, tossing occasionally. Fold in the cilantro and serve with the pork.