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Pork Tenderloin with Cabbage, Bacon and Grainy Mustard
2013-09-19
https://www.metro.ca/userfiles/image/recipes/filet-de-porc-au-chou-bacon-et-moutarde-ancienne-7346.jpg
PT30M
PT3H30M
PT4H00M
Preheat the oven to 300°F (150°C).Rinse the pork belly and pat it dry.Cut the bacon into 1 cm slices.Peel the white onion, cut it in half lengthwise and cut each half into three pieces, lengthwise.Remove the outside leaves and the stem of the cabbage. Cut it coarsely lengthwise.In a large cast-iron pot, brown the pork in sunflower oil over medium heat (for about 6 minutes on each side).Remove the meat and set aside.Turn down the heat to medium-low and brown the bacon slices slowly.Once the fat has fully melted, add the butter, then the pieces of onion and cabbage, the garlic, juniper berries and coriander seeds.Brown everything for about 10 minutes, stirring regularly.Add the white wine, apple juice, maple syrup, grainy mustard, salt and pepper, and stir well.Place the meat back into the pot so that the liquid completely covers it.Cook covered for 2 hours in a preheated 300°F (150°C) oven, and then uncovered for another hour.Remove from the oven. Remove the meat and cabbage from the pot. Add the vinegar and savoury leaves.Bring to a boil over medium-high heat and reduce by half (for about 10 minutes).Remove the fat with a spoon and add the Greek yogurt. Adjust the seasoning if needed.Serve pieces of meat with cabbage and top with sauce.Serve with a large slice of fresh home-made bread or roasted potatoes.
4
Danone
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1 3/4 lb (800 g) pork belly, with fat and rind
140 g 5 slices unsweetened smoked bacon cut in pieces 1/2 inch (1 cm)
1 large white onion
1 small green cabbage
2 Tbsp. (30 mL) sunflower oil
2 Tbsp. (30 mL) salted butter
3 garlic cloves, coarsely chopped
6 juniper berries, cracked
1 tsp. (5 mL) whole coriander seeds
2 1/2 cups (625 mL) dry white wine
1/2 cup (125 mL) natural apple juice
2 Tbsp. (30 mL) maple syrup
1/4 cup (60 mL) grainy mustard
1/2 tsp. (2 mL) salt
1/2 tsp. (2 mL) freshly ground black pepper
2 Tbsp. (30 mL) white wine vinegar
1/2 tsp. (2 mL) fresh savoury leaves
3/4 cup (180 mL) Oikos 2% plain Greek yogurt
Pork Tenderloin with Cabbage, Bacon and Grainy Mustard
4
servings
0:30
Preparation
3:30
COOKING
4:00
TOTAL TIME
Ingredients
-
1 3/4 lb
(800 g)pork belly, with fat and rind
-
140 g
5 slices unsweetened smoked bacon cut in pieces 1/2 inch (1 cm)
-
1
large white onion
-
1
small green cabbage
-
2 Tbsp.
(30 mL)sunflower oil
-
2 Tbsp.
(30 mL)salted butter
-
3
garlic cloves, coarsely chopped
-
6
juniper berries, cracked
-
1 tsp.
(5 mL)whole coriander seeds
-
2 1/2 cups
(625 mL)dry white wine
-
1/2 cup
(125 mL)natural apple juice
-
2 Tbsp.
(30 mL)maple syrup
-
1/4 cup
(60 mL)grainy mustard
-
1/2 tsp.
(2 mL)salt
-
1/2 tsp.
(2 mL)freshly ground black pepper
-
2 Tbsp.
(30 mL)white wine vinegar
-
1/2 tsp.
(2 mL)fresh savoury leaves
-
3/4 cup
(180 mL)Oikos 2% plain Greek yogurt
Preparation
Preheat the oven to 300°F (150°C).
Rinse the pork belly and pat it dry.
Cut the bacon into 1 cm slices.
Peel the white onion, cut it in half lengthwise and cut each half into three pieces, lengthwise.
Remove the outside leaves and the stem of the cabbage. Cut it coarsely lengthwise.
In a large cast-iron pot, brown the pork in sunflower oil over medium heat (for about 6 minutes on each side).
Remove the meat and set aside.
Turn down the heat to medium-low and brown the bacon slices slowly.
Once the fat has fully melted, add the butter, then the pieces of onion and cabbage, the garlic, juniper berries and coriander seeds.
Brown everything for about 10 minutes, stirring regularly.
Add the white wine, apple juice, maple syrup, grainy mustard, salt and pepper, and stir well.
Place the meat back into the pot so that the liquid completely covers it.
Cook covered for 2 hours in a preheated 300°F (150°C) oven, and then uncovered for another hour.
Remove from the oven. Remove the meat and cabbage from the pot. Add the vinegar and savoury leaves.
Bring to a boil over medium-high heat and reduce by half (for about 10 minutes).
Remove the fat with a spoon and add the Greek yogurt. Adjust the seasoning if needed.
Serve pieces of meat with cabbage and top with sauce.
Serve with a large slice of fresh home-made bread or roasted potatoes.
Source :
Danone
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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