Roasted Pork Tenderloin with Sweet and Sour Cabbage
Red cabbage is bursting with vitamin C, which keeps your immune system humming in the winter months. Its red color comes from antioxidants that prevent against disease-causing free radicals. Cooking cabbage al dente helps it keep its sweet taste, which pairs well with savory pork. This dish would be delicious and beautiful served with mashed sweet potatoes.
Ingredients:
- 1 pork tenderloin, about 1 lb. (500 g)
- 2 tsp. olive oil
- 1 tsp. caraway seeds
- Salt and freshly ground pepper, to taste
For the sweet and sour cabbage:
- 2 Tbs. olive oil
- 1/2 red onion, thinly sliced
- 1/2 head red cabbage, thinly sliced
- Salt and freshly ground pepper, to taste
- 1/4 cup (2 oz./60 g) firmly packed brown sugar
- 1/3 cup (3 fl. oz./90 ml) balsamic vinegar
Directions:
Preheat an oven to 400°F (200°C).
Brush the pork tenderloin with the olive oil. Sprinkle with the caraway seeds and season with salt and pepper. Place in a small roasting pan and roast until an instant-read thermometer inserted into the thickest part of the meat registers 145°F (63°C), about 25 minutes.
Meanwhile, make the sweet and sour cabbage: In a saucepan over medium-high heat, warm the olive oil. Add the onion and sauté until softened, about 5 minutes. Stir in the cabbage, season with salt and pepper and cook until wilted, about 5 minutes. Add the brown sugar and stir until it dissolves. Stir in the vinegar and reduce the heat to low. Simmer until the cabbage turns deep purple and most of the liquid is absorbed, about 40 minutes. Season with salt and pepper.
Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the pork into slices and arrange on a warmed platter with the cabbage. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014).
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