| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 small head green cabbage, cut into 8 wedges
- 4 tablespoons unsalted butter (2 tablespoons melted)
- Kosher salt and freshly ground pepper
- 2 small pork tenderloins (about 1 3/4 pounds total), trimmed
- 2 teaspoons ground coriander
- 1 red bell pepper, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 500˚. Place the cabbage on a baking sheet, leaving room for the pork. Brush the cabbage all over with the melted butter; season with salt and pepper. Roast 15 minutes.
- Meanwhile, rub the pork with salt, pepper and the coriander. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 8 minutes (reduce the heat if the pork is getting too dark). Transfer the pork to the baking sheet with the cabbage; reserve the skillet. Roast the pork and cabbage together until a thermometer inserted in the center of the pork registers 145˚, 13 to 15 minutes; transfer to a cutting board. Continue roasting the cabbage until browned, 5 to 10 more minutes.
- Melt the remaining 1 tablespoon butter in the reserved skillet over medium-high heat. Add the bell pepper, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the paprika and stir until toasted, 30 seconds. Stir in the vinegar and sugar, then pour in 1/3 cup water, scraping up the bottom of the skillet. Cook until a thin sauce forms, 1 to 2 minutes; season with salt and pepper.
- Slice the pork and divide among plates along with the cabbage. Spoon the bell pepper mixture over the pork; top with the parsley.
Nutrition Facts
| Calories | 400 |
| Total Fat | 18 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 142 milligrams |
| Sodium | 604 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 6 grams |
| Protein | 43 grams |
| Sugar | 9 grams |
Reviews
Love this dish! Comes together so quickly which makes for a great mid-week meal. I was skeptical about the pork with so few ingredients but it was great. Came out moist with nice flavor but have to say the bell pepper relish makes it! Made recipe as is – including roasting the cabbage which was good but we prefer to braise which will do next time. Overall, a great dish – definitely will be adding to our rotation!
I use the sous vide method to cook my pork tenderloin, so a few minor adjustments were made. Cabbage was roasted alone and was delicious. We really liked the pepper and onion sauce over the meat. I had white balsamic vinegar, and a pear white vinegar, so I used those. Added a bit of the juice from the meat. We had a green salad and a glass of red wine with our dinner. My husband said this recioe is a keeper. Very easy too.
Really good, I happened to nail the pork this time and it was super juicy. Loved the cabbage. Red pepper onion sauce was a nice accompaniment with the pork. Pretty simple recipe and very delicious!
This was OK. I cut the cabbage into wedges as instructed, and the thinner edges of the cabbage burned. I’d suggest thick slabs if you are going to cook it at 500 degrees. I think 425 would be hot enough. The quantity of butter seems unnecessary and may have contributed to the cabbage burning. Maybe olive oil and a bit of butter? The pork was tasty, but the red pepper, vinegar, onion, garlic sauce was not as good as I hoped. To be fair, I did use apple cider vinegar instead of white.
Delicious recipe to amp up the pork..buttery cabbage and sub’d apple cider vinegar for the white .
Delicious, the cabbage was full of flavour and the pork had just the right amount of spice.
VERY FLAVORFUL! Only sub was white wine instead of sugar & vinegar to make more of a sauce as I served it w couscous.
This has become a favorite recipe of mine! I add carrots, fingerling potatoes, parsnips, and onion alongside the cabbage and I sprinkle a little bit of Caraway seed on the cabbage. Last night, I didn’t have red bell pepper, but had a Jalapeno, so used that instead…a serendipitous discovery…liked the Jalapeno version of the sauce just as much! I use Mirin instead of white vinegar in the sauce. Fantastic Recipe!
It was good
Probably won’t make again. Pork was okay but cabbage burnt in the oven and I cooked it at a slightly lower temp.