Pan-Seared Pork Loin with Braised Cabbage and Potato
A hearty and traditional Slovenian-inspired lunch featuring tender pan-seared pork loin served alongside flavorful braised cabbage and a simple boiled potato, perfect for a cold February day.
Ingredients
- Onion50 g
- Garlic10 g
- Olive Oil12 g
- Apple Cider Vinegar15 ml
- Salt2 g
- Black Pepper1 g
- Pork Loin180 g
- Potato200 g
- Cabbage200 g
- Caraway Seeds2 g
Instructions
- 1Step 1
Peel and cube the potato. Place in a small pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 10-12 minutes until tender. Drain and set aside.
- 2Step 2
While potatoes cook, slice the pork loin into 1.5 cm thick medallions. Season both sides with salt and pepper.
- 3Step 3
Heat 6g of olive oil in a non-stick pan over medium-high heat. Sear the pork loin medallions for 3-4 minutes per side, until golden brown and cooked through. Remove from pan and set aside, covering loosely to keep warm.
- 4Step 4
In the same pan, add the remaining 6g of olive oil. Add thinly sliced onion and minced garlic, sauté for 2 minutes until fragrant. Add shredded cabbage and caraway seeds. Cook for 5-7 minutes, stirring occasionally, until cabbage softens.
- 5Step 5
Stir in apple cider vinegar and cook for another 2 minutes until liquid evaporates. Season with salt and pepper.
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