I love a good meal using pork tenderloin. It's so easy to cook with and the result is usually fantastic! I have utilized this tender meat once again in this easy recipe. I feel that people don't appreciate the red cabbage and only use it for coleslaws and nothing else. The sweet and sour cabbage matches well with the chili lime couscous. The sourness in both the couscous and the cabbage hide any pork scent that could come from the tenderloin. I feel sometimes pork has a tendency to smell a bit stronger than other meats, and has a way of turning some people off of eating pork. Trust me on this I know quite a few people that feel this way. Give this pork recipe a try and savour the tender meat with the sweet and sour cabbage. Every bite will have you wanting more.

Serves 4


  • 1 pork tenderloin
  • coarse salt and freshly cracked black pepper
  • 1 tsp dried thyme
  • 2 tsp grainy mustard
  • 2 tbsp olive oil
  • 1/2 cup white wine
  • 1 red onion, sliced thin
  • 1 red cabbage, sliced thin
  • 1 cup cremini mushrooms, sliced thin
  • 6 tbsp sugar
  • 5 tbsp balsamic vinegar
  • 1 tbsp chopped fresh rosemary
  • 2 tbsp butter
  • 1 cup couscous
  • 1 cup chicken stock, boiled
  • 1 tsp chili powder
  • juice of one lime
  • handful of chopped fresh coriander

1. Preheat the oven to 400 F and take out a casserole dish. Place the tenderloin in a large bowl, sprinkle salt, pepper and dried thyme. Spread the grainy mustard all over the pork. Heat oil into a large shallow non-stick pan, on medium high heat, sear the meat on all sides for a good 3 minutes per side, then place it onto the casserole dish and bake it in the oven for a good 20 minutes or until the juices run clear.

2. Deglaze the pan with white wine, making sure to scrap up any of the pork bits crusted onto the bottom of the pan. Add in the sliced onion and the cabbage, and saute for a good 5 minutes or until the cabbage has wilted. Stir in the cremini mushrooms, then add in the sugar, balsamic vinegar, chopped rosemary, and the butter. Lower the heat to a gentle simmer, cover, and cook for a good 15-20 minutes. Make sure to stir it occasionally. Note: if you need a bit more juice in the cabbage add a touch of chicken stock or water.

3. Couscous: In a heat proof bowl, add in the couscous and the hot boiling chicken stock. Sprinkle in the chili powder, salt and pepper; then cover the bowl with plastic wrap. Let the couscous sit for a good 5 minutes or until all of the stock has been absorbed by the couscous. Take the wrap off and squeeze over the lime juice, and sprinkle over the chopped fresh coriander. Fluff the couscous using a fork.

4. Serving: Let the meat rest for a good several minutes before slicing. Serve a good portion of sweet and sour cabbage on the plate in a mound, place a few slices of the pork on top, then serve the couscous along side and enjoy.

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