Are you ready to elevate your dinner game with a dish that’s as delicious as it is visually stunning? Introducing the mouthwatering "Pork Tenderloin with Red Cabbage"—a classic German recipe that promises to impress your family and friends alike! With tender, juicy pork perfectly complemented by the tangy sweetness of sautéed red cabbage, this meal is not only a feast for the taste buds but also a vibrant addition to your dinner table. In just 35 minutes, you can create a culinary masterpiece that will have everyone asking for seconds. Ready to dive into this delectable recipe? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 head red cabbage, shredded
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1/2 teaspoon caraway seeds
Instructions
- Remove the pork tenderloin from refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the meat dry with paper towels to ensure proper browning.
- Season the pork tenderloin generously with salt and pepper on all sides, ensuring even coverage.
- Heat olive oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers and is almost smoking.
- Carefully place the seasoned pork tenderloin in the hot pan. Sear each side for approximately 3-4 minutes, creating a golden-brown crust that locks in the meat's juices.
- Transfer the seared tenderloin to a preheated oven at 375°F (190°C) and roast for 12-15 minutes, or until internal temperature reaches 145°F (63°C) for medium-rare.
- While the pork is roasting, prepare the red cabbage. In a separate large saucepan, combine shredded red cabbage, apple cider vinegar, sugar, and caraway seeds.
- Cook the cabbage mixture over medium heat, stirring occasionally, for about 15-20 minutes until the cabbage is tender and the liquid has reduced.
- Once the pork reaches desired temperature, remove from oven and let rest for 5-7 minutes to allow juices to redistribute.
- Slice the pork tenderloin against the grain into medallions approximately 1/2 inch thick.
- Serve the sliced pork over the warm red cabbage, spooning any remaining pan juices over the top for added flavor.
Tips
- Bring the Pork to Room Temperature: For the best results, remove the pork tenderloin from the refrigerator about 30 minutes before cooking. This helps it cook evenly and achieve a perfect sear.
- Sear for Flavor: Don’t skip the searing step! Searing the pork in a hot pan creates a delicious crust that locks in moisture and enhances the overall flavor of the dish.
- Use a Meat Thermometer: To ensure your pork is cooked to perfection, use a meat thermometer. Aim for an internal temperature of 145°F (63°C) for medium-rare, which keeps the meat juicy and tender.
- Let It Rest: After roasting, let the pork tenderloin rest for 5-7 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and moist final dish.
- Enhance the Cabbage: Feel free to experiment with the red cabbage! Add ingredients like apples or raisins for a touch of sweetness, or a pinch of red pepper flakes for a little heat.
- Serve with Pan Juices: Don’t forget to drizzle any remaining pan juices over the sliced pork and cabbage. This adds an extra layer of flavor that ties the dish together beautifully.
Nutrition Facts
Calories: 284kcal
Carbohydrates: 16g
Protein: 23g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 40mg
