Stranger Foods

Pork tenderloin with cabbage

Serves 4 | Prep 15 mins | Cook 45 mins

This pork tenderloin with cabbage is the perfect autumn dinner.

Ingredients

Metric

Imperial

x0.5

1 pound pork tenderloin
1 tablespoon extra virgin olive oil, plus more
1 pound Yukon gold potatoes, scrubbed and quartered; peel the potatoes if preferred
1 leek, scrubbed and thinly sliced, white part only
4 cloves garlic, peeled and minced
½ red cabbage, cored and roughly chopped
1 tablespoon whole grain mustard
1 tablespoon honey
2 teaspoons Dijon mustard
½ cups water
¼ cups whole milk, plus more if needed
1 teaspoon garlic powder
½ teaspoons paprika
Pinch of white pepper
Pinch of crushed red pepper
2 teaspoons dill, freshly chopped, optional
Salt and pepper

°C

°F

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Preheat oven to 220°C. Pat the pork tenderloin dry and season all over with salt and pepper.
Heat 1 tablespoon extra virgin olive oil in an oven-proof skillet over medium-high heat. Once hot, add the pork tenderloin and cook for per side until browned all over. Transfer to a plate.

While the pork fries, place the potatoes in a medium pot and cover with cold water and a big pinch of salt. Bring to a boil and cook for or until fork tender. Scoop out ¼ cup of the potato water, drain the potatoes, and return them to the pot. Keep warm.

Heat another teaspoon or two of olive oil in the skillet over medium heat. Add the leeks and season with salt and pepper. Cook for , stirring often.
Add the garlic and cook for until fragrant.

Add the chopped cabbage to the leeks and season with salt, pepper, and a pinch of crushed red pepper. Cook for .

As the cabbage cooks, whisk together the whole grain mustard, honey, Dijon mustard, and water in a bowl until smooth.

Pour the sauce into the skillet and bring to a boil. Taste and add salt and pepper if needed.
Place the pork tenderloin on top and transfer to the oven for about or until it reaches 60°C at the thickest part of the tenderloin.
Remove the skillet from the oven and transfer the tenderloin to a cutting board to rest for .

Return the pot of drained potatoes to the stovetop over low heat. Add the reserved potato water and mash with potato masher until mostly smooth. Add the milk, garlic powder, paprika, white pepper, and a big pinch of salt. Mash until the potatoes reach your desired consistency. Taste and season. Set aside and keep warm.

Slice the pork tenderloin into thin medallions. Spoon the mashed potatoes onto opposite sides of a serving platter and pile the cabbage on top. Arrange the sliced tenderloin in the middle and garnish with fresh dill. Enjoy!