Pan-Seared Pork Tenderloin with Braised Cabbage and Potatoes
Tender pork tenderloin medallions quickly pan-seared and served with a hearty side of thinly sliced cabbage and diced potatoes, braised until tender in a savory broth.
Ingredients
- Chicken Broth90 ml
- Onion50 g
- Garlic5 g
- Olive Oil10 g
- Salt0 to taste
- Black Pepper0 to taste
- Pork Tenderloin200 g
- White Cabbage175 g
- Potato225 g
- Caraway Seed0 1/4 tsp
Instructions
- 1Step 1
Slice the pork tenderloin into 1-inch thick medallions. Season generously with salt and pepper.
- 2Step 2
Thinly slice the white cabbage. Peel and dice the potatoes into 1/2-inch cubes. Mince the onion and garlic.
- 3Step 3
Heat 10g of olive oil in a large skillet or pan over medium-high heat. Sear the pork medallions for 2-3 minutes per side until golden brown and cooked through. Remove pork from the pan and set aside.
- 4Step 4
Add the remaining 10g of olive oil to the same skillet. Add the minced onion and sauté for 2 minutes until softened. Add garlic and caraway seeds, cook for 30 seconds until fragrant.
- 5Step 5
Stir in the sliced cabbage and diced potatoes. Pour in the chicken broth. Bring to a simmer, then cover and cook for 5-7 minutes, or until potatoes are tender and cabbage is soft. Season with salt and pepper to taste.
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