DIJON PORK WITH APPLES AND CABBAGE
A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.
Provided by Molly Gilbert
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
- Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
- Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
- Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
- Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).
Nutrition Facts : Calories 353.8 calories, Carbohydrate 18.2 g, Cholesterol 84.3 mg, Fat 18.8 g, Fiber 4.2 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 619.4 mg, Sugar 12.5 g
SIMPLE PORK AND CABBAGE SKILLET
This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes.
Provided by Dan
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
- Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
- Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 64.8 g, Cholesterol 63.1 mg, Fat 26.3 g, Fiber 14.7 g, Protein 31.4 g, SaturatedFat 6.6 g, Sodium 1920.5 mg, Sugar 34.4 g
ASIAN PORK CABBAGE STIR-FRY
Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. "It's a quick-fix dish when unexpected company arrives," she writes from Bloomfield, Indiana. "I got the recipe from a friend when I was in college.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,
Nutrition Facts : Calories 252 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 855mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
PORK TENDERLOIN SMOTHERED IN CABBAGE
This recipe is from the Chicago Tribune Magazine. It is an elegant dish ideal for your next dinner party; yet the preparation is surprisingly easy.
Provided by shelbyrose
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Trim outer leaves of the cabbage; core and cut into 1 inch thick shreds.
- Blanche in boiling salted water for 5 minutes.
- Drain and rinse under cold water to cool.
- In a small bowl, combine flour, paprika, salt and pepper.
- Remove 2 tablespoons of the flour mixture and set aside.
- Dust the tenderloin in the remaining flour.
- In a deep casserole or Dutch oven, heat 1 tablespoon each butter and oil.
- Add pork and turn to brown on all sides over medium-high heat, 5 to 7 minutes.
- Remove meat and set aside.
- Add onion and blanched cabbage to the casserole.
- Cook uncovered over medium heat, stirring occasionally until softened, about 8 minutes.
- In a small saucepan, heat remaining 2 tablespoons butter with reserved flour mixture; stir with a whisk over low heat until mixture is golden brown.
- Add wine and milk, continuously stirring until a smooth sauce forms.
- Add horseradish, mustard and cayenne.
- Stir sauce into cabbage mixture.
- Nestle the tenderloin into the cabbage so that it is completely covered.
- Cover the casserole and bake for 25 to 30 minutes, or until pork remains slightly pink in the center.
- Carve the meat into medallions.
- Make a bed of cabbage on each of 4 dinner plates and portion the pork atop the cabbage.
- If desired, serve steamed new potatoes on the same plate.
- Drink dry riesling or a lightly chilled pinot noir wine as the perfect accompaniment.
PORK TENDERLOIN WITH CABBAGE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Melt 3 tablespoons butter in a pot over medium-high heat. Add the cabbage, raisins, vinegar, cider, 1/4 teaspoon allspice and 1/2 teaspoon each salt and pepper; bring to a boil. Reduce the heat and simmer, covered, 20 minutes. Uncover and simmer until the liquid is almost gone. Add salt and more vinegar to taste.
- Meanwhile, sprinkle the pork with the remaining 1/4 teaspoon allspice, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat the olive oil in an ovenproof skillet over medium-high heat. Brown the pork on all sides, then transfer to a roasting pan (reserve the skillet) and roast until a thermometer inserted into the meat registers 145 degrees F to 150 degrees F, 10 to 15 minutes. Transfer to a cutting board.
- Boil the broth in the skillet until reduced by one-third. Mix the flour and the remaining 1 tablespoon butter, whisk into the broth and boil 1 minute. Stir in the horseradish. Slice the pork; serve with the cabbage and sauce.
Nutrition Facts : Calories 496, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 168 milligrams, Sodium 208 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 46 grams
PORK AND CABBAGE DINNER
I put on this pork roast in the morning to avoid that evening dinner rush so common on busy weeknights. All I do is fix a side of family-favorite potatoes and we can sit down to a satisfying supper.-Trina Hinkel, Minneapolis, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Cut carrots in half lengthwise and then into 2-in. pieces. Place in a 5-qt. slow cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours., Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the meat and cabbage are tender., Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast.
Nutrition Facts :
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