This recipe has four ingredients and minimal fuss. I AIN’T LYIN’! 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.
- 1 head of red cabbage
- 1 bottle of Greek salad dressing
- 5 Yukon Gold potatoes
- 2 pork tenderloins
Slice the cabbage thinly with a knife or mandoline.
TIP: Use a mandoline ONLY WHILE USING PROPER GLOVES or cut off the cabbage stem and then halve and lay flat on the cutting board to thinly slice which allows more stability with the knife
Scrub and quarter the potatoes
Place pork tenderloin on the bottom of heavy glass dish (Pyrex). Scatter potatoes around the pork and top with the cabbage. Pour a bottle, yes the bottle of Greek salad dressing.
Bake at 375 degrees for an hour until the temperature of the pork registers 160 degrees and you can easily pierce the potatoes pierce with the tip of a knife.
Let the pork rest for five minutes then carve and serve.
Ohhhhh it’s so good.
Magilla rating: 9