PORK TENDERLOIN SMOTHERED IN CABBAGE
This recipe is from the Chicago Tribune Magazine. It is an elegant dish ideal for your next dinner party; yet the preparation is surprisingly easy.
Provided by shelbyrose
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
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.
PORK TENDERLOIN WITH ROASTED CABBAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
PORK TENDERLOIN WITH CABBAGE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 496, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 168 milligrams, Sodium 208 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 46 grams
PORK TENDERLOIN WITH CABBAGE AND BACON
Make and share this Pork Tenderloin With Cabbage and Bacon recipe from Food.com.
Provided by Irmgard
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat half of the oil in a frying pan over medium heat and brown the pork on all sides.
- Transfer to a baking dish and roast for 40 minutes in a 350 degree F oven. The pork will be cooked through but still nice and juicy.
- When done, transfer to a cutting board and let rest until ready to slice.
- Meanwhile, in a separate pan, heat the remaining oil, add the bacon and cook for 4 minutes.
- Add the cabbage and apples and cook until soft.
- Stir in the butter and season to taste.
- Divide the cabbage between four plates and top each with the pork.
Nutrition Facts : Calories 437.5, Fat 29.8, SaturatedFat 8.1, Cholesterol 114.3, Sodium 189, Carbohydrate 9.6, Fiber 1.7, Sugar 7.2, Protein 32.3
ASIAN PORK CABBAGE STIR-FRY
Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. "It's a quick-fix dish when unexpected company arrives," she writes from Bloomfield, Indiana. "I got the recipe from a friend when I was in college.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,
Nutrition Facts : Calories 252 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 855mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
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