Prep time 25 mins Cook time 25 mins Total time 50 mins Serving size: 4
2 1 -11/2 Lb Pork Tenderloin
1 Tsp Sea Salt
½ Tsp Black Pepper – freshly ground
4 Garlic Cloves – chopped
2 Extra-Virgin Olive Oil
4 Slice of Bacon – cut into ¼ inch pieces
1 Onion – chopped
1 Tbsp Coconut Sugar
2 Tsp Caraway Seeds
1 Large Cabbage – quartered and sliced
1 cup Riesling or White Wine
½ cup Organic Chicken Stock
2 medium Sweet Potatoes – peeled and cut into cubes
Preheat oven to 400°F
Place the pork into a glass pan and season well salt and pepper. Add the garlic and 1 tablespoon of the olive oil and marinate for at least 4 hours or overnight in the fridge. Let the meat rest at room temperature for 1 hour before cooking.
Heat the rest of the olive oil over medium high in a large cast iron pan or sauté pan and fry the bacon until it becomes brown and crisp. With a spatula transfer to a plate and set a side.
In the same pot brown the pork tenderloins for about 2 -3 minutes on each side. Remove meat from pan and set aside.
Sauté the onions in the same pan for about 3 minutes or until they become translucent. Then add caraway seeds, coconut sugar, and wine and scrape the goodness from the bottom of the pan.
Add the sliced cabbage and continue to cook for a few more minutes by stirring occasionally. Add the sweet potatoes and combine all really well.
Place the meat on the bed of cabbage and roast in the oven for 25 minutes or until the internal temperature reaches of 145 degrees F. Turn the meat a few times.
Transfer meat to a cutting board, cover with aluminum foil and let it rest for about 10 minutes before serving. Slice pork tenderloin into ½ inch slices and serve over the cabbage with the cooking juice drizzled over and with a thin slice of French baguette or crusty whole wheat country bread.