Curried Cabbage & Pork Tenderloin

Elevate your pork tenderloin to new heights with the tantalizing flavors of this curried cabbage and pork tenderloin recipe. This delicious dish will exceed your expectations in every way, from its stunning appearance to its enticing aroma and, most importantly, its exquisite taste.

Ingredients · Servings 3

250 gram green cabbage (sliced thin)
4 tablespoon butter
1 teaspoon onion powder
12 ounce pork tenderloin
1 1/2 tablespoon curry powder
1 cup canned coconut milk
salt and pepper (to taste)

Method · 30 min

Gather and prep all ingredients. If shredding the cabbage, make sure to cut the cabbage thin enough. Peel silverskin off of pork tenderloin if it is on there.
Add half of the butter and cabbage to a pan over medium heat. Season with salt and pepper to taste. Saute cabbage, stirring occasionally, until soft and slightly golden. Set aside and keep warm.
Slice the tenderloin into 1/2 to 3/4 inch thick pieces.
Season the pork slices with onion powder and salt and pepper to taste.
Add the remaining half of the butter to a pan over medium heat. Once hot, add in the pork slices and brown on both sides, about 2 minutes on each side. Remove from pan and set aside, leaving any juices in the pan.
Add the coconut milk and curry powder to the pan over medium-low heat and stir together well, until there are no lumps of spice remaining.
Once sauce has thickened slightly, add pork back over low heat and stir to coat. If pork is not cooked all the way through, cover and allow to finish.
Serve the pork and curry sauce with fried cabbage. Enjoy!

The dish is super easy to make. Start by perfectly cooking the cabbage, allowing it to develop its unique flavors and textures. Next, prepare the pork tenderloins and fry them until they’re crispy and tender. Once both components are cooked to perfection, the final touch is to create the creamy curry sauce that will bring this dish together.

You’ll create the sauce by first lightly sautéing the leeks, then adding cream and curry powder. Allow the sauce to simmer away until it reaches a perfect thickness that enhances its richness and depth of flavor.

Your final task is assembling the dish on a plate or bowl. This can be done by creating a bed of cabbage, then placing the pork on top, followed by a spoonful or two of sauce. You can then serve and enjoy this tasty keto-friendly meal!

Prepare yourself for lots of compliments. The combination of flavors and textures will leave their taste buds savoring every bite. This dish is sure to become a new family favorite!

Yields 3 servings of Curried Cabbage & Pork Tenderloin.

The Preparation

250 grams green cabbage, sliced thin
4 tablespoons butter
12 ounces pork tenderloin
1 1/2 tablespoons curry powder

The Execution

1. Gather and prep all ingredients. If shredding the cabbage, make sure to cut the cabbage thin enough. Peel silverskin off of pork tenderloin if it is on there.

2. Add half of the butter and cabbage to a pan over medium heat. Season with salt and pepper to taste. Saute cabbage, stirring occasionally, until soft and slightly golden. Set aside and keep warm.

3. Slice the tenderloin into 1/2 to 3/4 inch thick pieces.

4. Season the pork slices with onion powder and salt and pepper to taste.

5. Add the remaining half of the butter to a pan over medium heat. Once hot, add in the pork slices and brown on both sides, about 2 minutes on each side. Remove from pan and set aside, leaving any juices in the pan.

6. Add the coconut milk and curry powder to the pan over medium-low heat and stir together well, until there are no lumps of spice remaining.

7. Once sauce has thickened slightly, add pork back over low heat and stir to coat. If pork is not cooked all the way through, cover and allow to finish.

8. Serve the pork and curry sauce with fried cabbage. Enjoy!

This makes a total of 3 servings of Curried Cabbage & Pork Tenderloin. Each serving comes out to be 454 calories, 35.9g fats, 5.5g net carbs, and 26.7g protein.