Pan-Seared Pork Loin with Braised Cabbage and Potatoes
A hearty and comforting Slovenian-inspired dinner featuring tender pan-seared pork loin, served with soft, flavorful braised cabbage and simple boiled potatoes. This meal highlights seasonal produce and traditional flavors.
Ingredients
- Onion47.5 g
- Vegetable Oil5 ml
- Apple Cider Vinegar7.5 ml
- Salt1 pinch
- Black Pepper1 pinch
- Pork Loin195 g
- Potatoes97.5 g
- Cabbage145 g
- Caraway Seeds2.5 g
Instructions
- 1Step 1
Step 1: Peel and dice potatoes into 2cm cubes. Place in a 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
Step 2: While potatoes cook, slice pork loin into 1.5cm thick medallions. Season generously with salt and pepper. Thinly slice cabbage and onion.
- 3Step 3
Step 3: Heat 5ml vegetable oil in a large skillet over medium-high heat. Add pork loin medallions and sear for 3-4 minutes per side, until golden brown and cooked through. Remove pork from the pan and set aside.
- 4Step 4
Step 4: In the same skillet, add the remaining 5ml vegetable oil. Add sliced onion and sauté for 2-3 minutes until softened. Add sliced cabbage and caraway seeds. Pour in apple cider vinegar and a splash of water (about 30ml). Cover and braise for 5-7 minutes, stirring occasionally, until cabbage is tender. Season with salt and pepper to taste.
- 5Step 5
Step 5: Serve the pan-seared pork loin with a side of braised cabbage and boiled potatoes.
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