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.

Julia Levy
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

active:
40 mins
total:
40 mins
Yield:
Serves 4 (serving size: 4 oz. pork, 3/4 cup cabbage)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Thinly slice scallions; divide green and white parts.

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  • 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.

Nutrition Facts

404 calories; fat 17g; saturated fat 3g; protein 38g; carbohydrates 28g; fiber 7g; sugars 18g; added sugar 8g; sodium 669mg.
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