Pan-Seared Pork Loin with Braised Winter Vegetables
Tender pan-seared pork loin served with a comforting medley of braised cabbage, carrots, onions, and potatoes, perfect for a cold February evening.
Ingredients
- Chicken Broth100 ml
- Carrot100 g
- Onion50 g
- Olive Oil12 ml
- Salt1 pinch
- Black Pepper1 pinch
- Pork Loin180 g
- Cabbage200 g
- Potato120 g
Instructions
- 1Step 1
Step 1: Slice pork loin into 1-inch thick medallions. Dice potatoes into small cubes. Thinly slice cabbage, carrots, and onion.
- 2Step 2
Step 2: Heat olive oil in a large skillet over medium-high heat. Season pork medallions with salt and pepper, then sear for 3-4 minutes per side until golden brown and cooked through. Remove pork and set aside.
- 3Step 3
Step 3: In the same skillet, add chopped onion, carrots, and potatoes. Sauté for 5 minutes until slightly softened.
- 4Step 4
Step 4: Add the thinly sliced cabbage and chicken broth to the skillet. Bring to a simmer, then cover and cook for 5-7 minutes, stirring occasionally, until vegetables are tender.
- 5Step 5
Step 5: Return the seared pork medallions to the skillet, stirring to combine with the braised vegetables and sauce. Serve hot.
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