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Herb-Crusted Pork Tenderloin with Sautéed Cabbage and Apple
Herb-Crusted Pork Tenderloin with Sautéed Cabbage and Apple

Herb-Crusted Pork Tenderloin with Sautéed Cabbage and Apple
A savory pork dish with a touch of sweetness from apples, perfect for an autumn evening.
Herb-Crusted Pork Tenderloin with Sautéed Cabbage and Apple
Ingredients:
1
Servings
  • 500
    g
     pork tenderloin
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 300
    g
     cabbage
  • 2
    item
     apple
  • 1
    item
     onion
  • 2
    tbsp
     white wine vinegar
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Pork Tenderloin with Sautéed Cabbage and Apple
Instructions:
  1. Preheat oven to 200°C.
  2. Rub pork tenderloin with olive oil, minced garlic, thyme, rosemary, salt, and pepper.
  3. Sear the pork in a hot pan until browned on all sides.
  4. Transfer to the oven and roast for about 20 minutes or until cooked through.
  5. In a separate pan, heat olive oil and sauté sliced onion until translucent.
  6. Add shredded cabbage and cook until softened.
  7. Stir in sliced apples and white wine vinegar, cooking until apples are tender.
  8. Slice the pork and serve with the sautéed cabbage and apple mixture.
Nutrition Per Serving 1000 g Per 100g
Energy 800 kcal 80 kcal
Protein 80 g 8.0 g
Fibre 10 g 1.0 g
Salt 2 g 0.2 g
Sugar 20 g 2.0 g
Carbohydrates 60 g 6.0 g
Fat 40 g 4.0 g
  • 500
    g
     pork tenderloin
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 300
    g
     cabbage
  • 2
    item
     apple
  • 1
    item
     onion
  • 2
    tbsp
     white wine vinegar
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Rub pork tenderloin with olive oil, minced garlic, thyme, rosemary, salt, and pepper.

Sear the pork in a hot pan until browned on all sides.

Transfer to the oven and roast for about 20 minutes or until cooked through.

In a separate pan, heat olive oil and sauté sliced onion until translucent.

Add shredded cabbage and cook until softened.

Stir in sliced apples and white wine vinegar, cooking until apples are tender.

Slice the pork and serve with the sautéed cabbage and apple mixture.

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