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A succulent pork tenderloin with rice, cabbage and sauce. Great for everyone mums, dads and kids alike and for all those individuals making meals at home, Easy and fast to put together as well as great on the pocket. In fact this is what we had for Monday nights dinner.
Total Time: 30 min Prep: 10 min
Cook: 20 min Yield: 4 servings
Level: Easy
Ingredients
Directions
Combine the Mustard,Ketchup, soy sauce, 1/2 cup olive oil, garlic, mustard in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
Preheat the oven to 400 degrees F.
The proportions are generally two to one: two cups of water to one cup of rice. Bring the water to a boil, Add the rice, ½ teaspoon of salt and 1 tablespoon of butter, stir briefly . Cover the pot and return the water to a boil, immediately turn the stove down to simmer and turn the timer on for 15 to 20 minutes.
Remove the tenderloin from the marinade and sprinkle the tenderloins generously with salt and pepper. Place the roast pan in the oven and roast the tenderloins for 20 to 30 minutes or until the meat registers 137 degrees F at the thickest part.
While tenderloin is in the oven the rest of your side dishes.
Place a pan to medium heat and add 1 tablespoon extra-virgin olive oil. Add onions,green bell pepper, garlic and cook 2 minutes. Add crushed tomatoes. 1/2 cup of water and let simmer for 10 minutes making sure to stir every 2 minutes add pinch of salt and pepper to taste.
Using a different pan drizzle 1 teaspoon of cooking oil and saute 1/2 an onion for 2 minutes then a finely chopped cabbage and toss in the pan for 1 minute being careful not to over cook the cabbage. You want it to still have a crunch to it.
Transfer the tenderloin to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes.
Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
As always be sure to let me know how your attempt went and if you have question to email me. For help plating just refer to the picture provided. Enjoy!
Cook: 20 min Yield: 4 servings
Level: Easy
Ingredients
- Good olive oil
- Mustard
- Ketchup
- Soy Sauce
- 1 tablespoons minced garlic (3 cloves)
- Salt
- Black pepper
- 1 pork tenderloins (about 1 pound)
- 1 onion
- 1 can of crushed tomato
- 1 green bell pepper
- Cabbage
- 4 cups of rice
Directions
Combine the Mustard,Ketchup, soy sauce, 1/2 cup olive oil, garlic, mustard in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
Preheat the oven to 400 degrees F.
The proportions are generally two to one: two cups of water to one cup of rice. Bring the water to a boil, Add the rice, ½ teaspoon of salt and 1 tablespoon of butter, stir briefly . Cover the pot and return the water to a boil, immediately turn the stove down to simmer and turn the timer on for 15 to 20 minutes.
Remove the tenderloin from the marinade and sprinkle the tenderloins generously with salt and pepper. Place the roast pan in the oven and roast the tenderloins for 20 to 30 minutes or until the meat registers 137 degrees F at the thickest part.
While tenderloin is in the oven the rest of your side dishes.
Place a pan to medium heat and add 1 tablespoon extra-virgin olive oil. Add onions,green bell pepper, garlic and cook 2 minutes. Add crushed tomatoes. 1/2 cup of water and let simmer for 10 minutes making sure to stir every 2 minutes add pinch of salt and pepper to taste.
Using a different pan drizzle 1 teaspoon of cooking oil and saute 1/2 an onion for 2 minutes then a finely chopped cabbage and toss in the pan for 1 minute being careful not to over cook the cabbage. You want it to still have a crunch to it.
Transfer the tenderloin to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes.
Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
As always be sure to let me know how your attempt went and if you have question to email me. For help plating just refer to the picture provided. Enjoy!
