Lean Pork Medallions with Pan-Fried Potatoes & Braised Cabbage
A comforting and hearty dinner featuring tender pork medallions, crispy pan-fried potatoes, and flavorful braised white cabbage, typical of Central European home cooking.
Ingredients
- Onion61.5 g
- Garlic6.2 g
- Rapeseed Oil10.3 ml
- Apple Cider Vinegar12.8 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Pork Tenderloin230 g
- Potato230 g
- White Cabbage179 g
- Paprika0.5 tsp
- Caraway Seed0.3 tsp
Instructions
- 1Step 1
Cut potatoes into 1/2-inch cubes. Shred white cabbage finely. Mince onion and garlic. Slice pork tenderloin into 1-inch thick medallions.
- 2Step 2
Heat half of the rapeseed oil in a large non-stick skillet over medium-high heat. Add potatoes and pan-fry for 7-8 minutes, stirring occasionally, until golden brown and tender. Season with salt and pepper. Remove from pan and set aside.
- 3Step 3
Add remaining rapeseed oil to the same skillet. Add pork medallions and cook for 2-3 minutes per side until nicely browned and cooked through. Season with salt and pepper. Remove pork and set aside.
- 4Step 4
Add minced onion and garlic to the pan, sauté for 2 minutes until fragrant. Add shredded cabbage, apple cider vinegar, paprika, and caraway seeds. Stir well.
- 5Step 5
Add a splash of water (about 50ml), cover, and braise for 5-7 minutes until cabbage is tender-crisp.
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