Pork Tenderloin with Szechuan Pepper, Spices and Red Cabbage

Serves
4 people

Ingredients

2 tbsp szechuan pepper
2 pork tenderloins, about 700–800 g
oil for frying

RED CABBAGE
100g bacon cubes
1kg red cabbage
1 cinnamon stick
4 whole cloves
3 cloves garlic
juice and peel from 2 oranges
salt and freshly ground pepper

Method

PREHEAT THE OVEN TO 200°C/400°F/GAS MARK 6.

LIGHTLY CRUSH THE SZECHUAN PEPPER and roll the pork tenderloins in it. Fry the pork on each side in a bit of oil in a frying pan, then place it in a baking dish and cook in the oven for 10 minutes.

FINELY SLICE THE RED CABBAGE and chop the garlic cloves. Fry the bacon in a large saute pan, add the cabbage, cinnamon, cloves, garlic, orange peel and juice. Simmer for 10 minutes. Season with salt and pepper.

CUT THE TENDERLOIN INTO SLICES and serve with the red cabbage.

PHOTO BY Lars Ranek

Trine Hahnemann