Pan-Seared Pork Loin Medallions with Braised Cabbage and Apples
Tender pork loin medallions quickly seared and served with a flavorful, comforting side of braised cabbage and seasonal apples. This dish offers a delightful balance of savory and sweet, perfect for a cozy November evening.
Ingredients
- Onion40 g
- Garlic5 g
- Olive Oil10 ml
- Apple Cider Vinegar10 ml
- Salt1 g
- Black Pepper0.5 g
- Pork Loin200 g
- Green Cabbage200 g
- Apple80 g
- Vegetable Broth80 ml
- Caraway Seeds0.5 g
Instructions
- 1Step 1
Slice 400 grams of pork loin into 2.5 cm thick medallions. Season generously with 2 grams of salt and 1 gram of black pepper. (Prep: 2 minutes)
- 2Step 2
Thinly slice 400 grams of green cabbage. Core and slice 160 grams of apple. Chop 80 grams of onion and mince 10 grams of garlic. (Prep: 4 minutes)
- 3Step 3
Heat 10 milliliters of olive oil in a large non-stick skillet over medium-high heat. Sear the pork medallions for 2-3 minutes per side until golden brown and cooked through. Remove pork from skillet and set aside. (Cook: 6 minutes)
- 4Step 4
Add the remaining 10 milliliters of olive oil to the same skillet. Add the chopped onion and cook for 1 minute until softened. Add the sliced cabbage, apple, minced garlic, and 1 gram of caraway seeds. Stir well. (Cook: 1 minute)
- 5Step 5
Pour in 20 milliliters of apple cider vinegar and 160 milliliters of vegetable broth. Bring to a simmer, then cover and cook for 6-7 minutes, or until the cabbage is tender-crisp. (Cook: 7 minutes)
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