Paleo: Pork Tenderloin
with Sautéed Apple, Kohlrabi & Cabbage
Cooking time
20 minutes
Servings
2/4
Calories
370 /serving
This one is so tender, it’s even in the name. Tenderloin is one of our favourite cuts of pork because it slices like butter and tastes even better. You’ll lay your protein alongside a flavoursome, saucy, tangy marriage of veg, plus a touch of fruit, because apple goes with seared pork like PB goes with jelly. You might be surprised at how beautifully the kohlrabi cooks down—it’s very similar to apple in texture, interestingly, plus it’s an ancient veggie that’s packed with minerals.
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 150g Shredded cabbage
- 75g Sliced leeks
- 1 Bunch of thyme
- 1 Apple
- 1 Kohlrabi
- 30ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 5g Herby Sidekick spices (thyme, parsley, mustard, salt)
Contains: Mustard, Sulphites
You will need:
Medium pan
Large pan
Peeler
Oil
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
2 g
Sodium
260 mg
Total Carb
31 g
Sugars
16 g
Protein
41 g
Fibre
8 g
Preparation
Cook the pork
Pat the pork dry with paper towel; season with ½ the spices and S&P. In a medium pan, heat a generous drizzle of oil on medium. Add the pork* and cook, turning occasionally, 4 to 6 min., until seared. Reduce the heat to medium-low and cook, 6 to 10 min., until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, peel and quarter the kohlrabi; thinly slice crosswise. Halve, core and thinly slice the apple. Pick the thyme leaves off the stems.
Cook the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the cabbage, kohlrabi, apple, ½ the leeks and ½ the thyme. Sauté, 2 to 3 min., until beginning to soften. Add the vinegar and 2 tbsp water (double for 4 portions). Cook, partially covered, 2 to 3 min., until tender; season with the remaining spices and S&P.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium. Add the remaining leeks and thyme. Sauté, 2 to 3 min., until fragrant and beginning to soften. Add the demi-glace and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min., until beginning to thicken.
Plate your dish
Divide the vegetables and pork between your plates. Spoon the sauce over. Bon appétit!
Download our app now!
Download the Goodfood app today and make meal planning a piece of cake! Browse our weekly menu, discover delectable recipes and a wide variety of add-ons for easy breakfasts, snacks, desserts (and more!), customize your meal plan, and conveniently manage your deliveries with just a few taps. Available for iOS and Android.
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
