Pork Cabbage Riesling
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Pork and Cabbage with Riesling

Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Author: Judit + Corina


  • 2  1 -11/2 Lb Pork Tenderloin
  • 1 Tsp Sea Salt
  • 1/2 Tsp Black Pepper - freshly ground
  • 4 Garlic Cloves - chopped
  • 2 Extra-Virgin Olive Oil
  • 4 Slice of Bacon - cut into 1/4 inch pieces
  • 1 Onion - chopped
  • 1 Tbsp Coconut Sugar
  • 2 Tsp Caraway Seeds
  • 1 Large Cabbage - quartered and sliced
  • 1 cup Riesling or White Wine
  • 1/2 cup Organic Chicken Stock
  • 2 medium Sweet Potatoes - peeled and cut into cubes


  • Preheat oven to 400°F
  • Place the pork into a glass pan and season well salt and pepper. Add the garlic and 1 tablespoon of the olive oil and marinate for at least 4 hours or overnight in the fridge. Let the meat rest at room temperature for 1 hour before cooking.
  • Heat the rest of the olive oil over medium high in a large cast iron pan or sauté pan and fry the bacon until it becomes brown and crisp. With a spatula transfer to a plate and set a side.
  • In the same pot brown the pork tenderloins for about 2 -3 minutes on each side. Remove meat from pan and set aside.
  • Sauté the onions in the same pan for about 3 minutes or until they become translucent. Then add caraway seeds, coconut sugar, and wine and scrape the goodness from the bottom of the pan.
  • Add the sliced cabbage and continue to cook for a few more minutes by stirring occasionally. Add the sweet potatoes and combine all really well.
  • Place the meat on the bed of cabbage and roast in the oven for 25 minutes or until the internal temperature reaches of 145 degrees F. Turn the meat a few times.
  • Transfer meat to a cutting board, cover with aluminum foil and let it rest for about 10 minutes before serving. Slice pork tenderloin into 1/2 inch slices and serve over the cabbage with the cooking juice drizzled over and with a thin slice of French baguette or crusty whole wheat country bread.