Pork Tenderloin With Cabbage Recipe

Name: Pork Tenderloin With Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1/2 small head red cabbage, cored and thinly sliced; 1/3 cup golden raisins; 3 tablespoons red wine vinegar, plus more to taste; 1 cup apple cider; 1/2 teaspoon ground allspice; Kosher salt and freshly ground pepper; 2 pork tenderloins (1 3/4 pounds total), halved crosswise; 1 tablespoon extra-virgin olive oil; 1 1/2 cups low-sodium chicken broth; 1 teaspoon all-purpose flour; 2 tablespoons horseradish, drained

Servings: persons

4 tablespoons unsalted butter
1/2 small head red cabbage, cored and thinly sliced
1/3 cup golden raisins
3 tablespoons red wine vinegar, plus more to taste
1 cup apple cider
1/2 teaspoon ground allspice
Kosher salt and freshly ground pepper
2 pork tenderloins (1 3/4 pounds total), halved crosswise
1 tablespoon extra-virgin olive oil
1 1/2 cups low-sodium chicken broth
1 teaspoon all-purpose flour
2 tablespoons horseradish, drained

1
Preheat the oven to 400 degrees F. Melt 3 tablespoons butter in a pot over medium-high heat.
2
Add the cabbage, raisins, vinegar, cider, 1/4 teaspoon allspice and 1/2 teaspoon each salt and pepper; bring to a boil.
3
Reduce the heat and simmer, covered, 20 minutes.
4
Uncover and simmer until the liquid is almost gone.
5
Add salt and more vinegar to taste.
6
Meanwhile, sprinkle the pork with the remaining 1/4 teaspoon allspice, 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
7
Heat the olive oil in an ovenproof skillet over medium-high heat.
8
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.
9
Transfer to a cutting board.
10
Boil the broth in the skillet until reduced by one-third.
11
Mix the flour and the remaining 1 tablespoon butter, whisk into the broth and boil 1 minute.
12
Stir in the horseradish.
13
Slice the pork; serve with the cabbage and sauce.
14
Per serving: Calories 496; Fat 22 g (Saturated 10 g); Cholesterol 168 mg; Sodium 208 mg; Carbohydrate 28 g; Fiber 4 g; Protein 46 g
15
Photograph by Antonis Achilleos

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1/2 small head red cabbage, cored and thinly sliced, 1/3 cup golden raisins, 3 tablespoons red wine vinegar, plus more to taste, and more.

Yes, Pork Tenderloin With Cabbage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Tenderloin With Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions