Pork Loin with Pear and Red Cabbage Salad
Ingredients
- For the pork loin
- 600 grams Pork tenderloin
- 2 cloves
- 1 allspice
- freshly ground peppers
- Sea salt
- ¼ tsp Ground cinnamon
- 2 Tbsps vegetable oil
- For the salad
- 700 grams Red cabbage
- 2 Tbsps clarified butter
- Sea salt
- 2 Pear
- 1 honey
- lemon juice
- 50 grams chopped Walnut
Preparation steps
For the pork loin, preheat the oven to 160°C (approximately 325°F). Rinse the pork and pat dry. Grind the cloves finely with the allspice berry, pepper, salt and cinnamon in a mortar and rub over the pork. Brown on all sides over high heat in oil in an oven-proof pan and roast for 20-25 minutes in preheated oven.
For the salad, cut the cabbage into quarters, peel the outer leaves and cut out the stalk. Cut or slice the cabbage into thin strips. Sauté briefly in clarified butter and deglaze with a little water. Lightly season with salt, cover and cook until tender, about 5 minutes.
Meanwhile peel pears, core and cut into slices. Fold into the cabbage and mix in honey and lemon juice to taste. Add the chopped nuts. Remove pork from the oven, let rest briefly and cut into medallions. Arrange pork with the cabbage salad on plates and serve.
