Mustard Cream Cabbage with Pork
Indulge in the comforting flavors of Mustard Cream Cabbage with Pork, a hearty dish that combines tender, seared pork tenderloin with a rich and tangy mustard cream sauce. This one-pan recipe features shredded cabbage simmered in chicken stock and infused with the bold flavors of Dijon and whole-grain mustard, creating the perfect balance of creaminess and zest. A touch of fresh parsley adds a vibrant finish to this savory meal. Ideal for weeknight dinners or a cozy weekend treat, this dish comes together in under an hour and serves four. Serve it with crusty bread or mashed potatoes to soak up the luscious sauce!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 large White onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium head Green cabbage, shredded
- 1 cup Chicken stock
- 1 cup Heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp Whole-grain mustard
- 2 tbsp Fresh parsley, chopped
Instructions
Trim any excess fat from the pork tenderloin and season it evenly with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side. Remove the pork and set it aside on a plate.
In the same skillet, reduce the heat to medium and add the butter. Allow it to melt, then stir in the chopped onion. Sauté for about 3-4 minutes, or until the onion becomes translucent.
Add the minced garlic to the skillet and cook for another minute, stirring frequently to avoid burning.
Stir in the shredded cabbage. Cook for 6-8 minutes, stirring occasionally, until the cabbage begins to soften.
Pour in the chicken stock and bring it to a simmer. Return the seared pork tenderloin to the skillet, nestling it into the cabbage. Cover the skillet with a lid and reduce the heat to low. Cook for 15-20 minutes, or until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
Once the pork is cooked, remove it from the skillet and let it rest for 5-10 minutes before slicing.
While the pork rests, stir the heavy cream into the skillet with the cabbage. Mix in the Dijon mustard and whole-grain mustard, stirring until the sauce is smooth and well combined. Let the mustard cream sauce simmer uncovered for 5 minutes, allowing it to thicken slightly.
Taste the cabbage and sauce, adjusting seasoning with additional salt and pepper if needed.
Slice the rested pork tenderloin into medallions and serve atop the creamy mustard cabbage. Garnish with chopped fresh parsley. Enjoy!
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.5 g | 203% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 5095 mg | 222% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 29.3 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 445 mg | 34% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3772 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
