Pork tenderloin with cabbage and bacon

By: Gary Rhodes From: Gary Rhodes' Local Food Heroes

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Prep time:
15 mins
Cook time:
20 mins
Serves:
4

Savoy cabbage, bacon and apples complement pork tenderloin in Gary Rhodes' traditionally British supper

Ingredients

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Method

1. Heat half of the oil in a frying pan over a medium heat and gently fry the pork for about 8-10 minutes on one side until well coloured. Flip the pork over and cook for another few minutes until cooked but still pink and moist in the middle.

2. In a separate pan, heat the remaining oil, add the bacon and cook for 4 minutes. Add the cabbage and apples and cook until soft.

3. Stir in the butter and season to taste.

4. Divide the cabbage mix between four plates and top each with the pork; serve.


Made with produce from Kielder Organic Meats - finalists of the Local Food Hero Awards 2007.

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