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1
Preheat oven to 350 degrees.
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2
Trim outer leaves of the cabbage; core and cut into 1 inch thick shreds.
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3
Blanche in boiling salted water for 5 minutes.
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4
Drain and rinse under cold water to cool.
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5
In a small bowl, combine flour, paprika, salt and pepper.
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6
Remove 2 tablespoons of the flour mixture and set aside.
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7
Dust the tenderloin in the remaining flour.
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8
In a deep casserole or Dutch oven, heat 1 tablespoon each butter and oil.
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9
Add pork and turn to brown on all sides over medium-high heat, 5 to 7 minutes.
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10
Remove meat and set aside.
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11
Add onion and blanched cabbage to the casserole.
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12
Cook uncovered over medium heat, stirring occasionally until softened, about 8 minutes.
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13
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.
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14
Add wine and milk, continuously stirring until a smooth sauce forms.
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15
Add horseradish, mustard and cayenne.
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16
Stir sauce into cabbage mixture.
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17
Nestle the tenderloin into the cabbage so that it is completely covered.
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18
Cover the casserole and bake for 25 to 30 minutes, or until pork remains slightly pink in the center.
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19
Carve the meat into medallions.
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20
Make a bed of cabbage on each of 4 dinner plates and portion the pork atop the cabbage.
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21
If desired, serve steamed new potatoes on the same plate.
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22
Drink dry riesling or a lightly chilled pinot noir wine as the perfect accompaniment.
