I usually pair pork tenderloin with fruit, but this time, as I also had a nice red cabbage head, I’ve decided to go in a different direction. I roasted the cabbage with only salt and pepper, then poured a bit of maple syrup and red wine vinegar over it, when it came out of the oven. It was delicious.
I used the same minimalistic approach with the tenderloin, by seasoning it with Herbs De Provence spice mix, and a touch of maple syrup. The herbs mix layer added wonderful flavor and aroma, and the maple syrup added just the right amount of sweetness that balanced it all. The roasted tenderloin came out succulent, and it paired beautifully with the roasted cabbage. Try it and enjoy.
* A small turkey breast can be used instead of the pork tenderloin.
* I’ve used a “touch of sea salt” pork tenderloin from Hatfield farms, which also contains a small amount of sugar. Therefore, I decreased the amounts of salt and sugar in the seasoning. If you use a tenderloin without such additions, adjust the seasoning accordingly.
* “Herbs de Provence” herbs mix, varies from one brand to another. The mix I used here contained fennel, basil, garlic, lemon peel and salt, on top of the traditional herbs mix.
Prep time: 20 minutes
Cooking/roasting time: 30 minutes
For the cabbage:
½ large red cabbage head, core removed
2 tsp salt
½ tsp freshly ground four peppers mix
2 Tbs light olive oil
2 Tbs maple syrup
1 tsp red wine vinegar
For the pork:
1.375 lbs (624 grams) pork tenderloin (see notes)
1 tsp salt
¼ tsp four pepper mix
2 Tbs Herbs de Provence (see notes)
2 Tbs butter, soft
2 Tbs oil
1 Tbs maple syrup
1 tsp red wine vinegar
1. The cabbage: Preheat the oven to 440F (225C). Line a baking sheet pan with aluminum foil and baking paper. Cut the cabbage into 8 thick slices, lengthwise, and place in one layer in the pan. Sprinkle with salt and pepper and drizzle the oil all over.
2. Roast for about 20 minutes, until the cabbage is soft and golden. Drizzle the maple syrup and red wine vinegar on top, and keep in a warm place.
3. The pork: with a sharp knife, trim off the silver skin and fat layer from the tenderloin. Sprinkle the salt and pepper, and rub with the Herbs de Provence mix all over. Cover and let sit at room temperature for 10 minutes.
4. Reduce the heat of the oven to 400F (205C).
5. Heat the oil and butter in a medium shallow pot over medium-high heat. Add the seasoned tenderloin and sear until golden on all sides, about 5 minutes. Pour the maple syrup on top and place in the oven.
6. Roast for 7 minutes. Turn the tenderloin to the other side, and roast for 10-12 minutes longer. (If checking with a meat thermometer, it should register an internal temperature of 150F (66C)).
7. Place the tenderloin in the center of a warm serving plate, and arrange the roasted cabbage on the side. Discard half of the fat from the pan. Mix the rest with the remaining bits in the pot and the red wine vinegar, and spoon over the tenderloin. Let sit in a warm place for 5-10 minutes before cutting.