Tenderloin is this very tender piece of pork that is almost totally fat-free and for this reason I have always loved it. Plus, there are many different ways of cooking it.
A couple of months ago, my boyfriend and I got ourselves a Le Creuset. I somehow feel even more French now that I have this authentic French utensil in my own kitchen and I’m aiming at cooking as well as my grandmother now! Anyhow, I will be eagerly revisiting some French classics and twist them my own way. A few weeks ago I invited my girl friend Marion for dinner and since we’re both French girls living abroad, I felt like cooking French.
I found this tenderloin recipe in a cooking notebook I put together ten years ago by gathering many recipes from magazines (that was my cooking life before blogging!). The reciped picture looked good, the dish seemed tasty, so I decided to give it a try! Then I stumbled upon this red cabbage recipe that I got from a German penpal from Karlsruhe a long time ago. This is not so common for me to cook red cabbage and I usually eat it raw in a salad. But this braised red cabbage is really delicious and matches the tenderloin perfectly.
Marion really enjoyed the dish and pushed me to publish the recipe on my blog so that she could cook it again. There is nothing which makes me happier than seeing people – and especially my friends – trying out my Del’s cooking twist recipes, so here it comes. Bon appétit!
- 1 pork tenderloin
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 1 red onion, finely chopped
- 1 teaspoon dehydrated fond de veau
- 1 Tablespoon tomato paste
- Salt & Pepper
- 1 Tablespoon mustard seeds
- 1 Tablespoon finely chopped chives
- ½ red cabbage, chopped
- 4 Tablespoons balsamic vinegar
- 2 Tablespoons sugar
- 2 Tablespoons honey
- 25g butter
- 1 yellow onion, finely chopped
- 1 sliced apple
- 1 handful raisins
- For the tenderloin : in a pan (the Le Creuset), sear the tenderloin on all slides in 20g butter et 1 Tablespoon olive oil, along with the chopped onion. Once the tenderloin has acquired a golden color, drizzle it with the fond de veau, then pour a glass a water in the pan. Stir in the tomato paste. Season (salt & pepper). Add in the mustard seeds, then simmer for 45 minutes, flipping the tenderlion on all sides on a regular basis.
- For the red cabbage: In a saucepan, boil a small glass of water together with the balsamic vinegar, the sugar, honey, and butter. Add the red cabbage and chopped onion. Cover and simmer for 45 mins. Thirty minutes into the the process (15 mn before the end), add the apple and raisins.
- Serve slices of tenderloin on a bed of red cabbage and top with chopped spring onions.