Pork tenderloin with red cabbage
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Peel a squash, grate it and cut it into quarters.
Cut the cabbage into small pieces and knead it in a bowl with a little salt to soften it.
Wash the pork tenderloin, season with salt, pepper and thyme. Grease it with oil and leave it in the fridge for 30 minutes.
Put the melted butter in a pan, then put the pork tenderloin in the pan, to brown lightly on all sides.
Heat the oven and move the muscle in an oven tray, for another 30 minutes, with the sauce in the pan, until the meat penetrates well, but remains tender and fluffy.
Put oil in a saucepan, add finely chopped onion and red cabbage, salt and cumin. Cumin, in addition to the special taste it gives to food, also has a digestive role. Add a cup of water, so that the red cabbage does not leave too much juice, cover the pan with a lid and let it simmer. Towards the end, when the cabbage is almost cooked, you can add pieces of red apples over the cabbage.
Cut tender slices of pork tenderloin, place them on a bed of cabbage, put a slice of apple next to it and sprinkle a little greens or finely chopped onion leaves.
I wish you good luck!