Pork Tenderloin With Apple Cabbage And Potatoes
Pork, potatoes, cabbage, and apple: deeply unfashionable ingredients that continue to work despite having no social-media strategy.
Ingredients
Makes 2 servings.
| Ingredient | Quantity |
|---|---|
| Pork tenderloin | 350 g |
| Baby potatoes, halved | 400 g |
| Red cabbage, shredded | 300 g |
| Apple, thinly sliced | 1 medium |
| Olive oil | 1 tablespoon |
| Dijon mustard | 1 tablespoon |
| Apple cider vinegar | 1 tablespoon |
| Caraway seeds, optional | 1/2 teaspoon |
| Salt and pepper | To taste |
Preparation
- Heat the oven to 210°C. Toss the potatoes with half the oil, salt, and pepper, then roast for 25–30 minutes.
- Season the pork. Sear it in an oven-safe pan, then brush with mustard and transfer it to the oven for 12–18 minutes, until safely cooked. Rest before slicing.
- In the same pan, add the remaining oil, cabbage, apple, vinegar, and caraway. Cook for 8–10 minutes, leaving a little crunch.
- Serve the sliced pork with the potatoes and cabbage mixture.
Nutritional Values
Per serving
| Macro | |
|---|---|
| Fat | 17g |
| Carbs | 57g |
| Protein | 43g |
Total Calories: 550
* Nutritional values are estimates and will vary with brands, measurements, and substitutions.