Pork Tenderloin. That's almost enough to make one hungry, isn't it?
Well, even better than just the words was the actual meal.
The tenderloin was seasoned with Beau Monde, White Pepper, and Nutmeg, then seared in a hot roasting pan with a bit of canola oil.
Out came the meat to wait a bit while a head of shredded purple cabbage was sauteed a bit in that now-flavorful oil, then popped into a 375F oven for 15 or 20 minutes.
The cabbage got a good stir, along with the addition of 1/2 C or so of chicken stock, and the meat was placed on top to roast again for another 15 or 20 minutes. (It may have actually taken a bit longer than that, but not a lot, really.)
Once the pork was done, it was time to serve up with a side of some reheated quinoa, chickpeas, and green peas.
A classic combination, made just that much easier by the roasting of the cabbage, rather than having to stand at the stove, stirring it all the time.
Oh, and it was delicious.
Well, even better than just the words was the actual meal.
The tenderloin was seasoned with Beau Monde, White Pepper, and Nutmeg, then seared in a hot roasting pan with a bit of canola oil.
Out came the meat to wait a bit while a head of shredded purple cabbage was sauteed a bit in that now-flavorful oil, then popped into a 375F oven for 15 or 20 minutes.
The cabbage got a good stir, along with the addition of 1/2 C or so of chicken stock, and the meat was placed on top to roast again for another 15 or 20 minutes. (It may have actually taken a bit longer than that, but not a lot, really.)
Once the pork was done, it was time to serve up with a side of some reheated quinoa, chickpeas, and green peas.
A classic combination, made just that much easier by the roasting of the cabbage, rather than having to stand at the stove, stirring it all the time.
Oh, and it was delicious.
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