austrian

Pan Seared Pork Medallions with Juniper Cabbage and Mustard Cream

This pan-seared dish pairs pork tenderloin, medallions with white cabbage, shredded, heavy cream and Dijon mustard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Low carb Keto Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

20 g Carbohydrates

48 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

150g pork tenderloin, medallions 179 kcal
229g white cabbage, shredded 57 kcal
62g yellow onion, sliced 25 kcal
62g heavy cream 211 kcal
11g Dijon mustard 8 kcal
13g unsalted butter 93 kcal
9g neutral oil 80 kcal
0.66 tsp (1g) juniper berries 1 kcal
0.22 tsp (0g) black pepper 1 kcal
0.44 tsp (1g) salt 0 kcal

Cooking instructions

pork tenderloinjuniper berriesblack peppersalt
Season pork with salt and pepper. Lightly crush juniper berries with the side of a knife.
pork tenderloinneutral oil
Heat oil in a skillet over medium-high heat. Sear pork 2-3 minutes per side; remove and rest.
yellow onionunsalted butter
Reduce heat to medium. Add butter and onion; saute 3 minutes until soft.
white cabbagejuniper berries
Add shredded cabbage and crushed juniper; cook 5 minutes until cabbage softens.
pork tenderloinheavy creamDijon mustard
Stir in cream and mustard; simmer 2 minutes. Return pork and any juices to the pan and warm 1-2 minutes.
Taste and adjust seasoning, then serve.