Pork Tenderloin w/Sweet+Sour Cabbage
Source of Recipe
practical recipes
Would probably be less fat and cholesterol if you
use Coconut oil...and maybe even a better flavor.
Makes 4 servings Here's a colorful take on a classic winter dish: It's spiced up with red cabbage, apple and dried apricots.
Pork Tenderloin w/Sweet+Sour Cabbage
1 tablespoon + 1 teaspoon, extra-virgin olive oil, divided
2 teaspoons dried mustard powder
2 cloves garlic, finely chopped
1 1/2 pound pork tenderloin, trimmed of excess fat
1 medium red onion, chopped
1 large cooking apple (Rome or Cortland), cored and sliced 1/4-inch thick
1 10-ounce package shredded red cabbage
1/4 cup diced dried apricots
2 tablespoons Balsamic vinegar
1/2 teaspoon honey
1. Preheat oven to 425� F.
2. In a small bowl combine 1 teaspoon of oil, mustard powder, and cloves; stir completely. Rub the mixture evenly over the pork, and place on a nonstick baking sheet. Roast for 25 to 30 minutes, or until a meat thermometer reads 160? F. Remove from oven and cover with foil.
3. In a large nonstick skillet heat the remaining olive oil over medium-high heat. Stir in the onion and apple, and cook for 5 to 7 minutes, or until the onion starts to brown and the apple is softened, stirring occasionally. Stir in the cabbage, apricots, vinegar, honey, and �-cup water. Cook for 5 minutes, or until the liquid reduces and the cabbage is wilted and soft.
4. Slice the meat thinly into 20 slices. Divide the meat, and cabbage mixture evenly among 4 dinner plates, and serve.
NUTRITIONAL INFORMATION PER SERVING
(5 slices pork; and about 1 1/2 cups of the cabbage-apple mixture): Calories: 352; Protein: 38 grams; Carbohydrate: 22 grams; Fat: 12 grams: Saturated Fat: 4 grams; Cholesterol: 101 milligrams; Sodium: 96 milligrams; Fiber: 4 grams
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