Pan-fried pork tenderloin with fried white cabbage and apple mustard sauce
From the foundersAlexander Eriksson·Founder & CEO
Pink-cooked pork tenderloin medallions with butter-fried white cabbage, boiled potatoes and a creamy sauce with apple, wholegrain mustard and dill.
Ingredients
4 servings
- 1050 gpork tenderloin
- 920 gpotatoes
- 660 gwhite cabbage
- 65 gbutter
- 1.5 stonion
- 1.5 stapple
- 2.5 mskwholegrain mustard
- 2.5 dlcooking cream
- 1.5 dlchicken stock
- 1.5 tskcaraway seeds
- 1.5 mskapple cider vinegar
- 1.5 dlfresh dill
- 1.5 tsksalt and pepper
How to make it
- 1
Peel the potatoes and boil in salted water for about 15–20 minutes until tender.
- 2
Cut the pork tenderloin into 2 cm thick medallions and season with salt and pepper. Shred the cabbage, chop the onion and dice the apple.
- 3
Melt half the butter in a large frying pan. Fry the cabbage with the caraway seeds over a medium-high heat for 8–10 minutes until coloured and tender. Season with salt and vinegar. Set aside.
- 4
Fry the medallions in the rest of the butter for 3–4 minutes per side until golden and 68 degrees inside. Lift out and leave to rest.
- 5
Sauté the onion and apple in the same pan for 2 minutes. Add the stock and mustard and scrape up the pan juices. Pour in the cream and simmer for 3–4 minutes.
- 6
Stir in half the dill and adjust the seasoning. Serve the medallions with the sauce, cabbage and potatoes. Scatter over the rest of the dill.
Kitchen tips
- Let the meat rest for a few minutes after frying so it stays juicier.
- Fry the cabbage over a high heat and don't stir too often, so it develops a roasted flavour.
- Pork tenderloin dries out if overcooked. Take it off at 68 degrees.
AI-generated content. Always verify ingredients and allergen information yourself.
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