Pork Fillet with Creamed Savoy Cabbage and Onions
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
500
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 500 kcal | (24 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 9 g | (6 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 smaller Savoy cabbage
- 2 Tbsps butter
- salt
- freshly ground pepper
- 200 milliliters cream
- 800 grams Pork tenderloin
- 2 Tbsps sunflower oil
- freshly ground pepper
- 300 grams Red onions
- 100 milliliters semi-dry Red wine
- 1 Tbsp honey
- 2 tsps grained Dijon mustard
Preparation steps
1.
For the cabbage:Rinse and cut the cabbage into fine strips. Heat the butter in a pan and sauté the cabbage. Season with salt and pepper and deglaze the pan with cream. Cover and simmer about 15 minutes over low heat.
For the fillets: Cut the tenderloin into about 8 slices. Heat the oil in a pan and cook the fillets for about 1 minute each side, season and keep warm in the oven.
For the red onion: Peel the onions, cut into narrow wedges and saute in oil. Deglaze the pan with the wine, season with pepper and add the honey. Cook for about 2 minutes more. Serve fillets with the cabbage and red onions.
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