Pork with Apples & Braised Cabbage

Name: Pork with Apples & Braised Cabbage
Total time: 60 min
Yield: 4 servings
Ingredients: 650 g Pork tenderloin; 800 g Potatoes; 500 g Green cabbage; 300 g Apple; 150 g Onion; 2 tbsp Olive oil; 20 g Butter; 1 tbsp Apple cider vinegar; 150 ml Low-sodium chicken stock; 0.75 tsp Salt; 0.5 tsp Black pepper

Sliced pork tenderloin served with soft apple cabbage and crisp-edged potato wedges.

60 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Pork tenderloin650 g
Potatoes800 g
Green cabbage500 g
Apple300 g
Onion150 g
Olive oil2 tbsp
Butter20 g
Apple cider vinegar1 tbsp
Low-sodium chicken stock150 ml
Salt0.75 tsp
Black pepper0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk; check stock

Method

Roast the potatoes

Wash the fresh produce. Heat the oven to 210°C / 410°F. Cut the potatoes into 2 cm wedges, toss with 1 tablespoon oil and a third of the salt and pepper, and spread on a tray. Roast for 35–45 minutes, turning halfway.

Braise the cabbage

Slice the onion and cabbage thinly. Core the apples and cut into thick wedges. Melt the butter in a large covered pan. Cook the onion for 5 minutes, add the cabbage and cook for 5 more. Add the apple, vinegar, stock and another third of the seasoning. Cover and simmer for 20 minutes, then uncover for 5 minutes to reduce the liquid.

Cook the pork

While the cabbage simmers, remove any silver skin from the pork. Rub with the remaining oil, salt and pepper. Brown all sides in a hot oven-safe frying pan for 5–6 minutes total, then roast for about 15–22 minutes until the centre reaches 71°C / 160°F. Begin checking early if the tenderloin is thin.

Rest and plate

Rest the pork for 5 minutes before slicing. Divide the potatoes and apple cabbage between four plates and add the pork and any resting juices.

Use a thermometer to judge the pork; the roasting time changes with its diameter. Keep raw meat or fish utensils separate from ready-to-eat food, and wash hands and work surfaces after handling raw protein.

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