nordic

Juniper and Mustard Pork Tenderloin with Creamy Cabbage Skillet

This simmered dish pairs pork tenderloin with green cabbage, thinly sliced, Dijon mustard and juniper berries, crushed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety High protein Low carb Keto Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

60 g Protein

22 g Carbohydrates

42 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

240g pork tenderloin 286 kcal
220g green cabbage, thinly sliced 55 kcal
80g yellow onion, thinly sliced 32 kcal
60g heavy cream 204 kcal
10g canola oil 88 kcal
15g Dijon mustard 11 kcal
10g apple cider vinegar 2 kcal
2g juniper berries, crushed 1 kcal
3g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

pork tenderloinDijon mustardjuniper berriessaltblack pepper
Pat the pork dry and rub with salt, black pepper, crushed juniper berries, and Dijon mustard.
pork tenderloincanola oil
Heat the oil in a skillet over medium-high heat. Sear the pork until browned on all sides, 4 to 6 minutes total.
pork tenderloingreen cabbageyellow onion
Add the sliced cabbage and sliced onion around the pork. Cook 3 to 4 minutes, stirring, until the cabbage starts to soften.
pork tenderloinheavy creamapple cider vinegar
Pour in the cream and add the vinegar. Reduce heat to medium-low, cover, and simmer until pork reaches 145F/63C, 8 to 10 minutes.
pork tenderloingreen cabbage
Rest the pork 3 minutes, then slice. Stir the cabbage sauce to coat; serve pork over the creamy cabbage.