Trio Peppered Pork Tender Loin With Simmered Apple, Red Cabbage And Served With Port Reduction And Chive Mashed Potatoes

Level of difficulty: Moderate-Advanced

• 300 g red cabbage thinly sliced
• 5 granny smith apple peeled and sliced
• 1 L red wine
• 1 cup red current jelly
• 2 pork tenderloin cleaned (heavy)
• ½ cup trio pepper corn crushed
• 2 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 kg large potatoes
• 125 g butter
• ¼ L boiling milk
• 2 tablespoon chives finely chopped

For sauce

• 200 ml veal stock
• 200ml port
• ½ cup whipping cream 35%
• 30 g unsalted butter

Prepare the apple and cabbage the night before. Combine the apple and cabbage with wine and mix well in a stainless steel bowl. Cover and leave to stand overnight in the fridge. Next day add red current jelly and transfer it to in a sauce pot and bring it to boil, allow to simmer gently and cover until flavors are well blended and cook about 4-5 hours.
Season the pork tenderloin with salt, pepper and the Dijon mustard, then roll over the crushed trio peppercorn. Roast in the oven at 350 F for about 15-20 minutes or until pork is cooked. Remove from the oven and let rest before slicing.
Peel and boil the potatoes in salted water until they are tender. Drain and let it dry, mash the potatoes, add the butter, chive and milk to give a required consistency.
In a separate pan reduce the port, add veal stock, cream, and reduce again. Add unsalted butter and check the seasoning.
To serve arrange the sliced pork tenderloin on the plate. Pipe the potatoes beside it and spoon full of apple and braised cabbage in center. Pour port reduction on top of the pork tenderloin.

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