Pork Tenderloin with Southern Cabbage

(Ready in about 25 minutes | Servings 2)

You can marinate pork for a foolproof tenderloin if desired. 

Professional cooks add a bit of lemon juice to the cabbage while cooking.

INGREDIENTS :-

The Pork tenderloin: 

1/2 pound pork tenderloin 

Celtic sea salt and freshly cracked black pepper, to taste 

1/2 teaspoon granulated garlic 

1/4 teaspoon ginger powder 

1/2 teaspoon dried sage 

1 tablespoon lard, room temperature 

The Cabbage: 

4 ounces cabbage, sliced into strips 

1/3 cup vegetable broth 

2 tablespoons sherry wine 

1/2 teaspoon mustard seeds 

Celtic sea salt, to taste 

1/2 teaspoon black peppercorns 

RECIPE :-

1. Season the pork with salt, black pepper, granulated garlic, ginger powder, and sage.

2. Melt the lard in a pan over moderate heat. Sear the pork for 7 to 8 minutes, turning periodically.

3. In a pan that is preheated over medium heat, bring the cabbage, broth, sherry, and mustard seeds to a boil over high heat.

4. Season with salt and black peppercorns; cook, stirring periodically, until the cabbage is tender, about 12 minutes; do not overcook.

5. Serve the pork with sautéed cabbage on the side. Bon appétit!

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NUTRITION :-

Per serving: 254 Calories; 10.8g Fat; 5.7g Carbs; 1.6g Fiber; 31.8g Protein; 3.3g Sugars 

Source :- This recipe is taken from the book below. 

Warning :- The picture of the recipe is just indicative because the book don't have any picture of it's recipes. But the whole recipe is line by line taken from the book. So if you get any different result from the recipe of the picture above, don't worry. You have made it right. Just share the pic of your dish in the comments below. Thanks. 

Note :- To get all 80 recipes from this book. Click here.