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Better to write for yourself and have no public, than to write for the public and have no self. - Cyril Connolly
Tuesday, November 06, 2007
Horseradish Crusted Pork Tenderloin with Braised Red Cabbage and Goat Cheese
Horseradish Crusted Pork Tenderloin

It's finally Fall! I turned the AC off weeks ago, and I haven't turned the heat on yet, but lighting a fire in the evening and sleeping under the covers has really been nice.

Nothing says fall like a nice pork tenderloin and some braised red cabbage. The recipe for the pork is mine, but I want to give full credit for the red cabbage recipe to one of my favorite restaurants, The Heart Line Cafe, in Sedona, AZ. We had this dish there a few years ago, and it is absolutely my favorite way to make red cabbage.

Horseradish Crusted Pork Tenderloin

One pound pork tenderloin
1 TBL Olive Oil
2 cloves of garlic - slivered
Sea Salt and Cracked Pepper
2 TBL Dijon mustard
2 TBL fresh horseradish
1/4 c bread crumbs (you can use plain or seasoned, I used Garlic and Herb)
1 TBL fresh chopped parsley
1 sprig rosemary, finely chopped

Heat the olive oil in a skillet.
Cut slits in the pork and shove the garlic slivers into them.
Season the pork with salt and pepper.
Brown the tenderloin on all sides in the olive oil, set aside to cool slightly.
Mix together the bread crumbs, parsley, horseradish and rosemary
Coat the tenderloin liberally with the Dijon Mustard
Coat the tenderloin with the bread crumb mixture
Place in a small roasting pan, and roast at 375' for about 25 minutes or until the internal temperature is 140'.
Remove the roast from the oven, and cover with tin foil. Roast will continue to cook while you make the cabbage.

Braised Red Cabbage with Hazelnuts and Goat Cheese

1 small head or 1/2 large head of red cabbage sliced thinly
1 Granny Smith apple chopped
2 TBL Hazelnut oil
1/3 cup hazelnuts - cut in halves
1/4 cup balsamic vinegar
Salt and Pepper
Half a log of fresh goat cheese crumbled

Heat the hazelnut oil and add the apple and cabbage. Stir fry until the cabbage is wilted and the apple is soft - about 8 minutes.
Add the hazelnuts and balsamic vinegar and continue cooking another 5 - 7 minutes until most of the vinegar is evaporated.
Season with salt and pepper.
Crumble goat cheese on cabbage and stir through till creamy.

Slice pork tenderloin into medallions and serve on a bed of red cabbage. Enjoy.
posted by Broadsheet @ 9:28 AM  
5 Editorial Opinions:
  • At November 06, 2007, Blogger John said…

    I will go to sleep fantasizing about this yummy tenderloin, for sure. The wine and fireplace really make the photo.

     
  • At November 07, 2007, Blogger Broadsheet said…

    You're very sweet to say so. It was my concern that I didn't get a good / any shot of the cabbage dish that made me doubtful as to its appeal. Thanks.

     
  • At November 07, 2007, Anonymous anger hangover said…

    Still waiting on pictures of your contractor. ;-)

     
  • At November 21, 2007, Anonymous Anonymous said…

    Fantastic recipe. But I can't stress enough the need to use FRESH horseradish. I was unable to find it so I wound up using prepared instead. It didn't have nearly the kick I was looking for. Looking forward to having this again. And the red cabbage we'll be serving as a side on Thanksgiving.

    Thanks for posting this gem of a recipe.

     
  • At November 21, 2007, Blogger Broadsheet said…

    Anon: Yes - fresh horseradish is key. So is using hazelnut olive oil for the red cabbage. It makes all the difference, and is worth seeking out. It's more widely available now than it used to be - try Whole Foods.

     
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