Pork tenderloin in cider with caraway red cabbage

Ingredients

For 1 serving

• Pork tenderloin150 g
• Hard cider100 ml
• Red cabbage200 g
• Apple cider vinegar1 tablespoon
• Caraway seedsto taste
• Potatoes180 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: sulphites

In season: October – March

Method

1. Peel the potatoes, cut them into chunks of about 3 cm and put them in a pan of cold salted water; bring to the boil and cook for 15 minutes, until a fork slides through easily.
2. Meanwhile, remove the outer leaves and core of the red cabbage and slice it into thin strips. Heat half the oil in a frying pan over medium heat, add the cabbage, cider vinegar, caraway seeds, a pinch of salt and a splash of water, cover and braise for 20 minutes, stirring now and then, until soft and glossy.
3. Drain the potatoes and roughly crush them with a fork with a pinch of salt; keep them warm, covered.
4. Trim the silverskin off the tenderloin, cut it into medallions about 3 cm thick and season with salt and pepper.
5. Heat the remaining oil in a frying pan over medium-high heat and sear the medallions for 3 minutes per side, until browned outside and just pink in the centre.
6. Pour in the cider and reduce over high heat for 2–3 minutes, until it becomes a syrupy sauce that coats the medallions.
7. Serve the pork with the cabbage and potatoes, spooning over the cider sauce.