Pork Tenderloin With German Cabbage Recipe

Name: Pork Tenderloin With German Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lb baking potatoes, peeled; 3/4 cup all-purpose flour; 2 tbsp cornstarch; 1 pinch grated nutmeg; 1 None egg; 4 tbsp butter; 2 None onions, peeled and finely diced; 2 cloves garlic, peeled and finely diced; 1 head cabbage, cut into strips; 1 tsp wholegrain mustard; 1 tbsp cumin seeds; 1/2 cup dry white wine; 1 1/4 lb pork tenderloin, sliced 1/4 inch thick; 3/4 cup heavy cream

Servings: persons

2 1/4 lb baking potatoes, peeled
3/4 cup all-purpose flour
2 tbsp cornstarch
1 pinch grated nutmeg
1 None egg
4 tbsp butter
2 None onions, peeled and finely diced
2 cloves garlic, peeled and finely diced
1 head cabbage, cut into strips
1 tsp wholegrain mustard
1 tbsp cumin seeds
1/2 cup dry white wine
1 1/4 lb pork tenderloin, sliced 1/4 inch thick
3/4 cup heavy cream

1
Cook potatoes in boiling salted water for 20 mins. Drain then pass through a potato ricer and set aside to cool. Add flour, cornstarch, nutmeg, egg and a pinch of salt. Knead until smooth then roll into a long cylinder on a floured work surface. Cut into 1 - 1 1/2 inch long pieces and pinch ends to shape into points. Cook in boiling salted water for 3 mins or until they float to the surface. Remove with a slotted spoon and drain on a tea towel.
2
Meanwhile, heat 2 tbsp butter in a large pan and saute onions, garlic and cabbage for 10 mins. Season with mustard, cumin and salt to taste. Add white wine. Lay slices of pork on top, cover and cook for 5 mins. Add heavy cream and cook for 5 mins.
3
To finish, melt remaining butter in a large skillet and saute potato dumplings until golden. Season to taste and serve.

977

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 1/4 lb baking potatoes, peeled, 3/4 cup all-purpose flour, 2 tbsp cornstarch, 1 pinch grated nutmeg, and more.

Yes, Pork Tenderloin With German Cabbage falls under the Meat & Poultry 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 German Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions