Pork Tenderloin with Red Cabbage Slaw from ‘The Best and Lightest’
This week, we’re spotlighting recipes from The Best and Lightest: 150 Healthy Recipes for Breakfast, Lunch, and Dinner by the editors of Food Network Magazine (Clarkson Potter). Try making the recipe at home and let us know what you think!
Photograph by Antonis Anchilleos
By the editors of Food Network Magazine
Pork Tenderloin with Red Cabbage Slaw
Serves 4
Active time: 30 minutes
Total time: 40 minutes
To give meat a nice golden crust, heat your skillet for 30 seconds before you add the oil. This lets the pan get screaming hot without overheating the oil.
4 tablespoons unsalted butter
½ small head red cabbage, cored and thinly sliced
1/3 cup golden raisins
3 tablespoons red wine vinegar, plus more to taste
1 cup apple cider
½ teaspoon ground allspice
Kosher salt and freshly ground pepper
2 small pork tenderloins (1¾ pounds total), halved crosswise
1 tablespoon extra-virgin olive oil
1½ cups low-sodium chicken broth
1 teaspoon all-purpose flour
2 tablespoons horseradish, drained
Preheat the oven to 400°F. Melt 3 tablespoons butter in a pot over medium-high heat. Add the cabbage, raisins, vinegar, cider, ¼ teaspoon allspice and ½ teaspoon each salt and pepper; bring to a boil. Reduce the heat and simmer, covered, 20 minutes. Uncover and simmer until the liquid is almost completely absorbed. Season with salt and add more vinegar to taste.
Meanwhile, sprinkle the pork with the remaining ¼ teaspoon allspice, 1¼ teaspoons salt and ½ teaspoon pepper. Heat an ovenproof skillet over medium-high heat, then add the olive oil. Add the pork and cook until browned on all sides, then transfer to a roasting pan (reserve the skillet) and roast until a thermometer inserted into the meat registers 145°F to 150°F, 10 to 15 minutes. Transfer to a cutting board.
Boil the broth in the skillet until reduced by one-third. Mix the flour and the remaining 1 tablespoon butter, whisk into the broth and boil 1 minute. Stir in the horseradish. Slice the pork; serve with the cabbage and sauce.
Per serving: Calories 496; Fat 22 g (Saturated 10 g); Cholesterol 168 mg; Sodium 208 mg; Carbohydrate 28 g; Fiber 4 g; Protein 46 g
Reprinted with permission from The Best and Lightest: 150 Healthy Recipes for Breakfast, Lunch, and Dinner by the editors of Food Network Magazine (Clarkson Potter).
More healthy recipes to make at home:
Mango, Ginger, and Microgreen Juice
Cauliflower Black Bean Bowl with Kale and Guacamole
