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Pork Loin with Red Wine-Spiced Red Cabbage and Caramelised Shallots

Slow-cooked spiced red cabbage puree served with oven-roasted pork tenderloin and tender, sweet glazed banana shallots.

DinnerPorkGourmetRoastWinter
Estimated Nutrition
Calories
780.1
kcal / serving
3120.5 kcal total
Carbs
40.2g
per serving
160.8 g total
Fat
33.8g
per serving
135.2 g total
Protein
55.1g
per serving
220.4 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
3
tbsp
Brown Sugar
Dairy
40
g
Butter
for the cabbage
40
g
Butter
for the shallots
Liquids
750
ml
Red Wine
200
ml
Port
100
ml
Veal Stock
Meat
1
kg
Pork Tenderloin
free-range
NutsSeeds
1
head
Garlic
1
piece
Bouquet Garni
1
piece
Spiced Bouquet
cinnamon bark, star anise, clove
1
g
Sea Salt
to taste
1
tbsp
Thyme
leaves only
OilsFats
1
tbsp
Vegetable Oil
for searing
Vegetables
1
piece
Red Cabbage
large, sliced
8
piece
Banana Shallot
peeled

Method

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