Pork Tenderloin Medallions with Braised Cabbage and Apples
A comforting and flavorful dinner featuring tender pork tenderloin paired with sweet and sour braised cabbage and apples, a classic combination in Central European cuisine.
Ingredients
- Onion60 g
- Garlic7.5 g
- Olive Oil12.5 ml
- Apple Cider Vinegar12.5 ml
- Salt2.5 g
- Black Pepper0.5 g
- Pork Tenderloin200 g
- Cabbage250 g
- Apple100 g
- Vegetable Broth75 ml
- Caraway Seeds1 g
Instructions
- 1Step 1
Slice pork tenderloin into 2 cm thick medallions. Thinly slice cabbage and onion. Mince garlic. Core and slice apple into thin wedges.
- 2Step 2
Heat half of the olive oil (12.5ml) in a large skillet over medium-high heat. Season pork medallions with salt and pepper. Sear pork for 2-3 minutes per side until golden brown. Remove from pan and set aside.
- 3Step 3
Add the remaining olive oil (12.5ml) to the same skillet. Add sliced onion and cook for 2-3 minutes until softened. Stir in minced garlic and caraway seeds, cook for 1 minute until fragrant.
- 4Step 4
Add sliced cabbage and apple wedges to the skillet. Pour in apple cider vinegar and vegetable broth. Season with a pinch of salt and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and braise for 5-7 minutes, or until cabbage is tender-crisp.
- 5Step 5
Return pork medallions to the skillet, nestling them into the cabbage mixture. Cook for another 1-2 minutes to heat through. Serve immediately.
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