Pork Tenderloin Pan with Savoy Cabbage and Mushrooms in Mustard Cream

Tender pork tenderloin strips meet savoy cabbage and mushrooms in a flavorful mustard cream sauce. A filling dish with few carbohydrates and plenty of protein that is ready in about 35 minutes in one pan.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 400 g Pork tenderloin
• 300 g Savoy cabbage
• 200 g Button mushrooms
• 1 Stück Onion
• 1 Stück Garlic clove
• 100 ml Cream
• 1 TL Dijon mustard
• 1 TL Sweet paprika powder
• 0.5 Bund Thyme
• 2 EL Cooking oil
• Salt
• Black pepper, freshly ground

Method

1. Pat the pork tenderloin dry, cut into medallions about 1 cm thick and season with salt, pepper and paprika powder.
2. Wash the savoy cabbage, remove the core and cut the leaves into coarse strips. Clean the mushrooms and slice them. Finely dice the onion and garlic.
3. Heat 1 tbsp cooking oil in a large pan over high heat and sear the pork medallions for about 2 minutes on each side. Remove and keep warm.
4. Heat the remaining oil in the pan, fry the mushrooms vigorously for 4 to 5 minutes until they are golden. Add the onion and garlic and sweat for 2 minutes.
5. Add the savoy cabbage, season with salt and cook for 4 to 5 minutes, stirring, until tender yet still firm to the bite.
6. Stir in the cream and Dijon mustard, let it come to a brief boil and season with salt and pepper.
7. Return the pork medallions with their juices to the pan and let them simmer in the sauce for 2 minutes.
8. Pull the thyme leaves from the stems, chop them roughly, sprinkle over the dish and serve immediately.