Pork Tenderloin with Sweet and Sour Red Cabbage
11.2g
Net Carbs
48.4g
Protein
19.3g
Fat
3.3g
Fiber
426
Calories
Ingredients:
- 1 pound Red Cabbage
- 1/2 cup Tap Water
- 1 small Onion
- 2 pounds Pork Loin (Tenderloin)
- 2 tablespoons Extra Virgin Olive Oil
- 1 small (2-1/2" dia) (approx 4 per lb) Apples
- 1/2 teaspoon Salt
- 2 tablespoons Sucralose Based Sweetener (Sugar Substitute)
- 4 tablespoons Red Wine Vinegar
Directions:
- Preheat the oven to 425°F.
- Rub the pork tenderloins with a tablespoon of the olive oil and season with salt and pepper. Place the pork in a hot 12-inch skillet over medium heat and cook for 5 to 6 minutes, turning the pork to brown well on all sides. Remove the pork and place onto a baking sheet. Place the pork in the oven. Dice the onion, slice the cabbage into ribbons and cut the apple into match sticks; set aside.
- While the pork cooks, add the remaining tablespoon of oil to the sauté pan. Add the onion and cook for 2 minutes, stirring occasionally, or until softened.
- Add the cabbage and apple (if using) to the pan. Stir in the water, vinegar, sugar substitute and salt. Add pepper to taste. Cover and cook for 10 minutes. Uncover and cook for an additional 10 minutes, stirring occasionally.
- Check the pork after 15 or 20 minutes and remove from the oven when an instant-read meat thermometer reads 145° to 150°F. Let the meat rest 10 minutes.
- Slice the pork on the diagonal and serve with the red cabbage.
