Recipes

Pork Tenderloin with Sweet and Sour Red Cabbage Recipe

Atkins Pork Tenderloin with Sweet and Sour Red Cabbage
11.2g
Net Carbs
Prep Time: 25 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
48.4g

Protein

19.3g

Fat

3.3g

Fiber

426.9cal

Calories

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INGREDIENTS

  • 2 lb Pork Loin (Tenderloin)
  • 2 tablespoon Extra Virgin Olive Oil
  • 0 1/2 tsp Salt
  • 1 small Onions
  • 1 lb Red Cabbage
  • 1 small (2-1/2" dia) (approx 4 per lb) Apples
  • 0 1/2 cup Tap Water
  • 4 tbsp Red Wine Vinegar
  • 2 tbsp Sucralose Based Sweetener (Sugar Substitute)

DIRECTIONS

  1. Preheat the oven to 425°F.
  2. Rub the pork tenderloins with a tablespoon of the olive oil and season with salt and pepper. Place the pork in a hot 12-inch skillet over medium heat and cook for 5 to 6 minutes, turning the pork to brown well on all sides. Remove the pork and place onto a baking sheet. Place the pork in the oven.  Dice the onion, slice the cabbage into ribbons and cut the apple into match sticks; set aside.
  3. While the pork cooks, add the remaining tablespoon of oil to the sauté pan. Add the onion and cook for 2 minutes, stirring occasionally, or until softened.
  4. Add the cabbage and apple (if using) to the pan. Stir in the water, vinegar, sugar substitute and salt. Add pepper to taste. Cover and cook for 10 minutes. Uncover and cook for an additional 10 minutes, stirring occasionally.
  5. Check the pork after 15 or 20 minutes and remove from the oven when an instant-read meat thermometer reads 145° to 150°F. Let the meat rest 10 minutes.
  6. Slice the pork on the diagonal and serve with the red cabbage.

Cooking Tip

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