Pork Tenderloin With Cabbage And Bacon Recipes

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PORK TENDERLOIN WITH CABBAGE AND BACON



Pork Tenderloin With Cabbage and Bacon image

Make and share this Pork Tenderloin With Cabbage and Bacon recipe from Food.com.

Provided by Irmgard

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons vegetable oil
600 g pork tenderloin, trimmed
2 slices streaky bacon, cut into strips
1 small savoy cabbage, finely sliced
2 apples, sliced
1 tablespoon butter
salt
ground black pepper

Steps:

  • Heat half of the oil in a frying pan over medium heat and brown the pork on all sides.
  • Transfer to a baking dish and roast for 40 minutes in a 350 degree F oven. The pork will be cooked through but still nice and juicy.
  • When done, transfer to a cutting board and let rest until ready to slice.
  • Meanwhile, in a separate pan, heat the remaining oil, add the bacon and cook for 4 minutes.
  • Add the cabbage and apples and cook until soft.
  • Stir in the butter and season to taste.
  • Divide the cabbage between four plates and top each with the pork.

Nutrition Facts : Calories 437.5, Fat 29.8, SaturatedFat 8.1, Cholesterol 114.3, Sodium 189, Carbohydrate 9.6, Fiber 1.7, Sugar 7.2, Protein 32.3

SIMPLE PORK AND CABBAGE SKILLET



Simple Pork and Cabbage Skillet image

This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes.

Provided by Dan

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 1h15m

Yield 2

Number Of Ingredients 12

2 tablespoons vegetable oil
2 pork chops
½ large head cabbage, quartered
2 onions, cut into 8 wedges
2 tart apples, cored and chopped
2 cups water
2 cloves garlic, crushed
2 teaspoons Worcestershire sauce
1 ½ teaspoons salt
½ teaspoon black pepper
½ cup water
2 tablespoons flour

Steps:

  • Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
  • Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
  • Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.

Nutrition Facts : Calories 596.6 calories, Carbohydrate 64.8 g, Cholesterol 63.1 mg, Fat 26.3 g, Fiber 14.7 g, Protein 31.4 g, SaturatedFat 6.6 g, Sodium 1920.5 mg, Sugar 34.4 g

SLOW-COOKER KALUA PORK & CABBAGE



Slow-Cooker Kalua Pork & Cabbage image

My slow-cooker pork has four ingredients and less than 10 minutes of prep. The result tastes just like the kalua pork slow-roasted all day in an underground oven. -Rholinelle DeTorres, San Jose, California

Provided by Taste of Home

Categories     Dinner

Time 9h10m

Yield 12 servings.

Number Of Ingredients 4

7 bacon strips, divided
1 boneless pork shoulder butt roast (3 to 4 pounds), well trimmed
1 tablespoon coarse sea salt
1 medium head cabbage (about 2 pounds), coarsely chopped

Steps:

  • Line bottom of a 6-qt. slow cooker with 4 bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange remaining bacon over top of roast., Cook, covered, on low 8-10 hours or until pork is tender. Add cabbage, spreading cabbage around roast. Cook, covered, 1 to 1-1/4 hours longer or until cabbage is tender. , Remove pork to a serving bowl; shred pork with 2 forks. Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices; stir juices into pork mixture or serve on the side.

Nutrition Facts : Calories 227 calories, Fat 13g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 622mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.

PORK TENDERLOIN SMOTHERED IN CABBAGE



Pork Tenderloin Smothered in Cabbage image

This recipe is from the Chicago Tribune Magazine. It is an elegant dish ideal for your next dinner party; yet the preparation is surprisingly easy.

Provided by shelbyrose

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs green cabbage
1/4 cup flour
1/2 teaspoon sweet paprika
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper (white preferred)
1 -1 1/2 lb whole pork tenderloin
3 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 cup white wine (riesling is recommended)
3/4 cup milk
1 teaspoon prepared horseradish
2 teaspoons mustard (grainy preferred)
cayenne, to taste

Steps:

  • Preheat oven to 350 degrees.
  • Trim outer leaves of the cabbage; core and cut into 1 inch thick shreds.
  • Blanche in boiling salted water for 5 minutes.
  • Drain and rinse under cold water to cool.
  • In a small bowl, combine flour, paprika, salt and pepper.
  • Remove 2 tablespoons of the flour mixture and set aside.
  • Dust the tenderloin in the remaining flour.
  • In a deep casserole or Dutch oven, heat 1 tablespoon each butter and oil.
  • Add pork and turn to brown on all sides over medium-high heat, 5 to 7 minutes.
  • Remove meat and set aside.
  • Add onion and blanched cabbage to the casserole.
  • Cook uncovered over medium heat, stirring occasionally until softened, about 8 minutes.
  • In a small saucepan, heat remaining 2 tablespoons butter with reserved flour mixture; stir with a whisk over low heat until mixture is golden brown.
  • Add wine and milk, continuously stirring until a smooth sauce forms.
  • Add horseradish, mustard and cayenne.
  • Stir sauce into cabbage mixture.
  • Nestle the tenderloin into the cabbage so that it is completely covered.
  • Cover the casserole and bake for 25 to 30 minutes, or until pork remains slightly pink in the center.
  • Carve the meat into medallions.
  • Make a bed of cabbage on each of 4 dinner plates and portion the pork atop the cabbage.
  • If desired, serve steamed new potatoes on the same plate.
  • Drink dry riesling or a lightly chilled pinot noir wine as the perfect accompaniment.

DIJON PORK WITH APPLES AND CABBAGE



Dijon Pork with Apples and Cabbage image

A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.

Provided by Molly Gilbert

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 11

½ head green or red cabbage, cored and cut into 1/2-inch-thick wedges
2 large apples - cored and sliced into thin wedges
5 tablespoons extra-virgin olive oil divided
1 ½ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
2 (16 ounce) pork tenderloins
1 tablespoon coarse-grain Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons honey
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
  • Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
  • Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
  • Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
  • Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).

Nutrition Facts : Calories 353.8 calories, Carbohydrate 18.2 g, Cholesterol 84.3 mg, Fat 18.8 g, Fiber 4.2 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 619.4 mg, Sugar 12.5 g

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