Name: Pan-seared pork with sautéed cabbage
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz pork tenderloin, patted dry; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp olive oil; 9 oz green cabbage, thinly sliced; 1 1/4 medium carrots, grated; 2 cloves garlic, minced; 1 tbsp apple cider vinegar; 2 tbsp water

Nutrition

Per serving

452 calories

Protein: 47g; 41% of calories
Carbs: 27g; 24% of calories
Fat: 18g; 35% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 5 min

Place the pork tenderloin piece between two pieces of plastic wrap. Using a meat mallet or a heavy pan, pound the pork to an even 3/4 inch thickness. Season both sides with half the salt and half the pepper.
Heat half the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the pork and cook for 3 to 4 minutes per side until golden brown and the internal temperature reaches 145°F. Remove from the skillet and let rest for 5 minutes before slicing.
In the same skillet, add the remaining oil, cabbage, and carrots. Sauté over medium heat for 7 to 8 minutes, stirring often, until the cabbage is wilted and has browned edges. If the pan looks dry, add the water to scrape up any browned bits from the pork.
Stir in the minced garlic and cook for 30 seconds. Add the apple cider vinegar and the remaining salt and pepper. Toss well to combine and serve the cabbage alongside the sliced pork.

Nutrition

Ingredients

Instructions

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