Lean Pork Tenderloin with Braised Cabbage and Beans
A traditional Slovenian-inspired dish featuring succulent pork tenderloin served with tender braised green cabbage and hearty kidney beans, seasoned with caraway seeds for authentic flavor.
Ingredients
- Onion50 g
- Garlic2 cloves
- Tomato Paste15 g
- Olive Oil10 ml
- Salt1 tsp
- Black Pepper0.5 tsp
- Pork Tenderloin200 g
- Green Cabbage200 g
- Kidney Bean150 g
- Vegetable Broth100 ml
- Caraway Seed2 g
- Paprika1 tsp
Instructions
- 1Step 1
Slice pork tenderloin into 1-inch thick medallions. Season with salt, pepper, and paprika.
- 2Step 2
Heat olive oil in a large skillet or pot over medium-high heat. Sear pork medallions for 2-3 minutes per side until nicely browned. Remove pork and set aside.
- 3Step 3
Thinly slice the green cabbage and dice the onion. Mince the garlic. Rinse and drain the kidney beans.
- 4Step 4
Add onion to the same skillet and cook until softened, about 3 minutes. Stir in garlic and caraway seeds, cook for 1 minute more until fragrant.
- 5Step 5
Add sliced cabbage and tomato paste to the skillet. Pour in vegetable broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 5-7 minutes, or until cabbage is tender-crisp.
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