This recipe has four ingredients and minimal fuss. It’s a family fav and even people who don’t like cabbage have managed to NOT faint while eating this and even went back for a second helping. Au courage mon brave.
Greek Pork Tenderloin
851kcal
Ingredients
- 2 pork tenderloins
- 1 bottle Girard's Greek Feta Vinaigrette
- 5 Yukon Gold potatoes scrubbed well and quartered
- 1 head red cabbage
Equipment
- vegetable scrubbing brush
Method
- Scrub and quarter the potatoes
- Slice the cabbage thinly with a knife (halve the cabbage and lay the halves flat to thinly slice) or a mandoline (USE GLOVES!)
- Heat oven to 375°
- Pat the tenderloin dry with a paper towel and lay in the bottom of a heavy glass Pyrex dish. Scatter potatoes around the pork
- Top with cabbage
- Pour bottle of Greek dressing over the dish
- Cook at 375° for an hour until the temperature of the pork registers 160° and you can easily pierce the potatoes with the tip of a knife.
Nutrition
Calories851kcalCarbohydrates28gProtein131gFat22gSaturated Fat7gCholesterol393mgSodium366mgPotassium3301mgFiber6gSugar5gVitamin A1573IUVitamin C96mgCalcium142mgIron12mg
Notes
Oh so good. Also, the serving amount is definitely off on this. I usually make on a week that's busy for instant leftovers.
