Pork Tenderloin Smothered in Cabbage

Recipe by shelbyrose
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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