This modern twist on hearty German fare gets a fiber boost from savoy cabbage and a crunchy-tart finish from cranberries and almonds. Be sure to let the pork rest atop the cabbage mixture; the juices infuse it with rich, meaty flavor.
4 medium scallions
3 tablespoons olive oil, divided
1 1/2 pounds pork tenderloin, trimmed
1 1/8 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
8 cups chopped savoy cabbage
1/2 cup dried cranberries (about 3 oz.)
1 1/2 tablespoons white wine vinegar
1/4 cup toasted sliced almonds
Added sugars 8g
Calcium 9% DV
Potassium 23% DV
How to Make It
Preheat oven to 400°F. Thinly slice scallions; divide green and white parts.
Heat 2 tablespoons of the oil in a large cast-iron skillet over high. Sprinkle pork evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until browned, about 3 minutes per side. Transfer to a rimmed baking sheet; roast at 400°F until a thermometer inserted in thickest portion registers 145°F, 10 to 15 minutes.
While pork roasts, add remaining 1 tablespoon oil to skillet; heat over medium-high. Add white parts of scallions; cook, stirring constantly, until translucent, about 1 minute. Add cabbage; cook, stirring often, until slightly softened, about 2 minutes. Reduce heat to medium; add cranberries. Cook, covered, stirring occasionally, until cabbage is tender, about 4 minutes. Stir in vinegar, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon pepper. Remove from heat, and cover to keep warm.
Place pork on cabbage in skillet; let stand 5 minutes. Transfer pork to a cutting board; slice. Stir pork juices in skillet into cabbage until well combined. Sprinkle cabbage with sliced almonds and green parts of scallions. Serve with sliced pork.
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