14 minutes ago
Rosemary Dijon Pork Tenderloin with Roasted Apples & Cabbage
2 small apples diced
3 packed cups thinly sliced purple cabbage
2 tbsp + 1 tsp apple cider vinegar
2 tbsp olive oil
6 sprigs + 1 tbsp finely chopped fresh rosemary
1¼ tsp sea salt, divided
3/4 tsp ground black pepper, divided
450g pork tenderloin, silver skin removed
1 cup roughly chopped fresh flat-leaf parsley
¼ cup toasted roughly chopped unsalted pecans
1 large shallot, finely chopped
1 cup unsweetened apple cider
½ cup low-sodium chicken broth
3 tbsp unsalted organic butter, cut into pieces
2 tsp Dijon mustard
1. Place a rack in centre of oven and preheat to 180°F. In a large bowl, toss apples, cabbage, 1 tbsp each vinegar and olive oil, 2 sprigs rosemary and ¼ tsp each salt and pepper; set aside.
2. Pat tenderloin dry and rub with 1 tbsp finely chopped rosemary, 1 tsp salt and ½ tsp pepper. In a large frypan on medium, heat 2 tsp oil. Add tenderloin; cook 2 minutes, until browned. Turn the pork by one-quarter and sear 2 more minutes. Turn once more by one-quarter and sear 2 minutes. Turn off heat and transfer pork to a plate. Add cabbage mixture to frypan (reserve bowl) and place tenderloin on top, unseared portion facing down.
3. Roast tenderloin and cabbage mixture until pork is fully cooked, about 20 minutes. Place tenderloin on a cutting board and cover loosely with foil. Let rest 15 minutes.
4. Meanwhile, scrape cabbage mixture into reserved bowl; toss with parsley, pecans and 1 tsp vinegar. Taste and season with additional salt and pepper. Loosely cover bowl with foil and set aside.
5. Make pan sauce: In same frypan on medium-high, heat 1 tsp oil; add shallot and cook, stirring, for 1 minute. Add apple cider, broth and 4 rosemary sprigs. Cook -until mixture reduces to ½ cup. Remove from heat and discard rosemary. Stir in butter, mustard and remaining 1 tbsp vinegar. Season to taste with additional salt and pepper. Slice pork and serve with sauce and cabbage.
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