Perfect Pork Tenderloin
with Cabbage & Apple Braise
There are few pairings as classic as that of pork and apple. Fred Astaire and Ginger Rogers perhaps? Ernie and Bert? Either way, by the time fennel seeds join the party, you know you’re in for a real treat. Each and every bite of this dinner offers up joyous colours and textures.
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Ingredients
400 g
sweet potato
400 g
pork tenderloin
½
red onion
2 cup
red cabbage
1 tsp
fennel seeds
(May be present: Gluten. )
1
green apple
Not included in your delivery
2 tsp
butter
2 tsp
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare ingredients, peel sweet potato and cut into 2 cm wedges, finely slice the red onion and red cabbage and grate an unpeeled apple.
Place the sweet potato in a medium saucepan and cover with water. Bring to the boil and cook for 10 minutes or until tender. Drain. Return the potato to the saucepan and add half of the butter and salt and pepper. Using a fork or potato masher, mash until smooth. Cover to keep warm.
Meanwhile, rub the pork tenderloin with a little olive oil and season with salt and pepper. Heat an ovenproof frying pan over a medium-high heat. Add the pork and cook for 2 minutes on each side and then transfer to the oven and cook for 12-15 minutes. Transfer the pork to a plate and rest for 5 minutes. Cut the pork into slices.
While the pork is in the oven, heat the olive oil in a medium frying pan. Add the red onion, red cabbage and fennel seeds and cook, stirring, for 3-4 minutes or until soft. Add the green apple and remaining butter. Reduce the heat to medium-low and cook, stirring, for 1-2 minutes.
To serve, divide the sweet potato mash and cabbage braise between plates. Top with the sliced pork.