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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.

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

  1. pork tenderloinDijon mustardjuniper berriessaltblack pepper
    Pat the pork dry and rub with salt, black pepper, crushed juniper berries, and Dijon mustard.
  2. 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.
  3. 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.
  4. 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.
  5. pork tenderloingreen cabbage
    Rest the pork 3 minutes, then slice. Stir the cabbage sauce to coat; serve pork over the creamy cabbage.

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