Best 6 Pork Tenderloin Smothered In Cabbage Recipes

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Pork tenderloin smothered in cabbage is a classic comfort food dish that combines the tender and juicy pork with the savory flavors of cabbage. This flavorful dish is a perfect meal for a weeknight dinner or a special occasion. With its simple ingredients and easy preparation, this recipe is sure to become a family favorite.

Let's cook with our recipes!

PORK TENDERLOIN WITH ROASTED CABBAGE



Pork Tenderloin with Roasted Cabbage image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 small head green cabbage, cut into 8 wedges
4 tablespoons unsalted butter (2 tablespoons melted)
Kosher salt and freshly ground pepper
2 small pork tenderloins (about 1 3/4 pounds total), trimmed
2 teaspoons ground coriander
1 red bell pepper, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon paprika
2 tablespoons white wine vinegar
1 teaspoon sugar
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 500˚. Place the cabbage on a baking sheet, leaving room for the pork. Brush the cabbage all over with the melted butter; season with salt and pepper. Roast 15 minutes.
  • Meanwhile, rub the pork with salt, pepper and the coriander. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 8 minutes (reduce the heat if the pork is getting too dark). Transfer the pork to the baking sheet with the cabbage; reserve the skillet. Roast the pork and cabbage together until a thermometer inserted in the center of the pork registers 145˚, 13 to 15 minutes; transfer to a cutting board. Continue roasting the cabbage until browned, 5 to 10 more minutes.
  • Melt the remaining 1 tablespoon butter in the reserved skillet over medium-high heat. Add the bell pepper, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the paprika and stir until toasted, 30 seconds. Stir in the vinegar and sugar, then pour in 1/3 cup water, scraping up the bottom of the skillet. Cook until a thin sauce forms, 1 to 2 minutes; season with salt and pepper.
  • Slice the pork and divide among plates along with the cabbage. Spoon the bell pepper mixture over the pork; top with the parsley.

MS. ANGELA'S SMOTHERED CABBAGE



Ms. Angela's Smothered Cabbage image

My best friend and I make this every year on New Year's Day, and it's so delicious! We always serve it with homemade cornbread, black eyed peas, Champagne, and ham. Happy New Year, everyone!

Provided by MadelynDub

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 pound ground pork
1 tablespoon Creole seasoning (such as Tony Cachere's®)
salt to taste
1 head cabbage, cut into 2-inch squares
½ (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), or more to taste

Steps:

  • Heat oil in a large pot over medium heat. Add onion, green pepper, and garlic. Cook and stir until browned, about 5 minutes. Add pork, Creole seasoning, and salt. Cook until pork is browned, 5 to 7 minutes. Do not drain.
  • Arrange cabbage over pork; cover with diced tomatoes. Add lid and reduce heat to medium. Cook, without stirring, until cabbage is wilted, 15 to 20 minutes. Stir and taste for seasoning.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 15.6 g, Cholesterol 49 mg, Fat 15.7 g, Fiber 5.9 g, Protein 16.6 g, SaturatedFat 4.7 g, Sodium 431.4 mg, Sugar 7.6 g

SMOTHERED CABBAGE



Smothered Cabbage image

This down-home dish is a family favorite. The addition of a ham hock and pork shank add richness and a depth of flavor that can't be beaten. It's perfect for a holiday or everyday meal, and leftovers freeze well.

Provided by Sandra Garth

Categories     Side Dish

Time 3h35m

Yield 8

Number Of Ingredients 7

4 quarts water
1 medium ham hock
1 large pork shank
2 tablespoons bacon drippings
1 large head cabbage - washed, cored, quartered, and cut into 2-inch slices
salt and freshly ground black pepper to taste
2 ½ cups chicken broth

Steps:

  • Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes.
  • Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer.
  • Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat have been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth.
  • Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 9.4 g, Cholesterol 30.8 mg, Fat 9.3 g, Fiber 3.9 g, Protein 9.6 g, SaturatedFat 3.2 g, Sodium 448.7 mg, Sugar 5.4 g

PORK TENDERLOIN SMOTHERED IN CABBAGE



Pork Tenderloin Smothered in Cabbage image

This recipe is from the Chicago Tribune Magazine. It is an elegant dish ideal for your next dinner party; yet the preparation is surprisingly easy.

Provided by shelbyrose

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs green cabbage
1/4 cup flour
1/2 teaspoon sweet paprika
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper (white preferred)
1 -1 1/2 lb whole pork tenderloin
3 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 cup white wine (riesling is recommended)
3/4 cup milk
1 teaspoon prepared horseradish
2 teaspoons mustard (grainy preferred)
cayenne, to taste

Steps:

  • Preheat oven to 350 degrees.
  • Trim outer leaves of the cabbage; core and cut into 1 inch thick shreds.
  • Blanche in boiling salted water for 5 minutes.
  • Drain and rinse under cold water to cool.
  • In a small bowl, combine flour, paprika, salt and pepper.
  • Remove 2 tablespoons of the flour mixture and set aside.
  • Dust the tenderloin in the remaining flour.
  • In a deep casserole or Dutch oven, heat 1 tablespoon each butter and oil.
  • Add pork and turn to brown on all sides over medium-high heat, 5 to 7 minutes.
  • Remove meat and set aside.
  • Add onion and blanched cabbage to the casserole.
  • Cook uncovered over medium heat, stirring occasionally until softened, about 8 minutes.
  • In a small saucepan, heat remaining 2 tablespoons butter with reserved flour mixture; stir with a whisk over low heat until mixture is golden brown.
  • Add wine and milk, continuously stirring until a smooth sauce forms.
  • Add horseradish, mustard and cayenne.
  • Stir sauce into cabbage mixture.
  • Nestle the tenderloin into the cabbage so that it is completely covered.
  • Cover the casserole and bake for 25 to 30 minutes, or until pork remains slightly pink in the center.
  • Carve the meat into medallions.
  • Make a bed of cabbage on each of 4 dinner plates and portion the pork atop the cabbage.
  • If desired, serve steamed new potatoes on the same plate.
  • Drink dry riesling or a lightly chilled pinot noir wine as the perfect accompaniment.

PORK TENDERLOIN WITH CABBAGE



Pork Tenderloin With Cabbage image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons unsalted butter
1/2 small head red cabbage, cored and thinly sliced
1/3 cup golden raisins
3 tablespoons red wine vinegar, plus more to taste
1 cup apple cider
1/2 teaspoon ground allspice
Kosher salt and freshly ground pepper
2 pork tenderloins (1 3/4 pounds total), halved crosswise
1 tablespoon extra-virgin olive oil
1 1/2 cups low-sodium chicken broth
1 teaspoon all-purpose flour
2 tablespoons horseradish, drained

Steps:

  • Preheat the oven to 400 degrees F. Melt 3 tablespoons butter in a pot over medium-high heat. Add the cabbage, raisins, vinegar, cider, 1/4 teaspoon allspice and 1/2 teaspoon each salt and pepper; bring to a boil. Reduce the heat and simmer, covered, 20 minutes. Uncover and simmer until the liquid is almost gone. Add salt and more vinegar to taste.
  • Meanwhile, sprinkle the pork with the remaining 1/4 teaspoon allspice, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat the olive oil in an ovenproof skillet over medium-high heat. Brown the pork on all sides, then transfer to a roasting pan (reserve the skillet) and roast until a thermometer inserted into the meat registers 145 degrees F to 150 degrees F, 10 to 15 minutes. Transfer to a cutting board.
  • Boil the broth in the skillet until reduced by one-third. Mix the flour and the remaining 1 tablespoon butter, whisk into the broth and boil 1 minute. Stir in the horseradish. Slice the pork; serve with the cabbage and sauce.

Nutrition Facts : Calories 496, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 168 milligrams, Sodium 208 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 46 grams

PORK TENDERLOIN WITH CABBAGE AND BACON



Pork Tenderloin With Cabbage and Bacon image

Make and share this Pork Tenderloin With Cabbage and Bacon recipe from Food.com.

Provided by Irmgard

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons vegetable oil
600 g pork tenderloin, trimmed
2 slices streaky bacon, cut into strips
1 small savoy cabbage, finely sliced
2 apples, sliced
1 tablespoon butter
salt
ground black pepper

Steps:

  • Heat half of the oil in a frying pan over medium heat and brown the pork on all sides.
  • Transfer to a baking dish and roast for 40 minutes in a 350 degree F oven. The pork will be cooked through but still nice and juicy.
  • When done, transfer to a cutting board and let rest until ready to slice.
  • Meanwhile, in a separate pan, heat the remaining oil, add the bacon and cook for 4 minutes.
  • Add the cabbage and apples and cook until soft.
  • Stir in the butter and season to taste.
  • Divide the cabbage between four plates and top each with the pork.

Nutrition Facts : Calories 437.5, Fat 29.8, SaturatedFat 8.1, Cholesterol 114.3, Sodium 189, Carbohydrate 9.6, Fiber 1.7, Sugar 7.2, Protein 32.3

Tips:

  • Choose the right cut of pork tenderloin: Look for a tenderloin that is about 1 pound and has a uniform thickness. This will ensure that it cooks evenly.
  • Brown the pork tenderloin before braising it: Browning the pork tenderloin in a hot skillet before braising it will help to develop flavor and prevent it from drying out.
  • Use a flavorful braising liquid: The braising liquid is what will give the pork tenderloin its flavor, so make sure to use a liquid that you enjoy the taste of. Some good options include chicken broth, beef broth, white wine, or apple cider.
  • Add vegetables to the braising liquid: Vegetables will add flavor and nutrients to the pork tenderloin. Some good options include onions, carrots, celery, and potatoes.
  • Cook the pork tenderloin until it is fall-apart tender: The pork tenderloin should be cooked until it is fall-apart tender, which will take about 1 hour and 15 minutes. You can check the tenderness of the pork tenderloin by inserting a fork into it. If the fork slides in easily, the pork tenderloin is done.
  • Serve the pork tenderloin with your favorite sides: Pork tenderloin can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or salad.

Conclusion:

Pork tenderloin smothered in cabbage is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork tenderloin is braised in a flavorful liquid until it is fall-apart tender, and the cabbage is cooked until it is wilted and tender. This dish is sure to please everyone at the table.

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