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Sauteed Pork Tenderloin with Braised Red Cabbage

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  • Author: Delphine Fortin
  • Yield: 4 serves 1x
  • Category: Savory
  • Cuisine: French recipes

Tenderloin is this very tender piece of pork that is almost totally fat-free and for this reason I have always loved it. Plus, there are many different ways of cooking it.

Ingredients

Scale

For the pork tenderloin:

  • 1 pork tenderloin
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon olive oil
  • 1 red onion, finely chopped
  • 1 teaspoon dehydrated fond de veau
  • 1 Tablespoon tomato paste
  • Salt & Pepper
  • 1 Tablespoon mustard seeds
  • 1 Tablespoon finely chopped chives

For the red cabbage:

  • 1/2 red cabbage, chopped
  • 4 Tablespoons balsamic vinegar
  • 2 Tablespoons sugar
  • 2 Tablespoons honey
  • 25g butter
  • 1 yellow onion, finely chopped
  • 1 sliced apple
  • 1 handful raisins

Instructions

  1. For the tenderloin : in a pan (the Le Creuset), sear the tenderloin on all slides in 20g butter et 1 Tablespoon olive oil, along with the chopped onion. Once the tenderloin has acquired a golden color, drizzle it with the fond de veau, then pour a glass a water in the pan. Stir in the tomato paste. Season (salt & pepper). Add in the mustard seeds, then simmer for 45 minutes, flipping the tenderlion on all sides on a regular basis.
  2. For the red cabbage: In a saucepan, boil a small glass of water together with the balsamic vinegar, the sugar, honey, and butter. Add the red cabbage and chopped onion. Cover and simmer for 45 mins. Thirty minutes into the the process (15 mn before the end), add the apple and raisins.
  3. Serve slices of tenderloin on a bed of red cabbage and top with chopped spring onions.

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https://www.delscookingtwist.com/sauteed-pork-tenderloin-with-braised-red-cabbage/