Sweet and sour pork tenderloin with braised cabbage

Calories per serving: 316

Prep time: 15 minutes, plus resting time and 1-2 hours optional marinating time

Cook time: 25 minutes

Serves 4

Pork tenderloin, or fillet, is a fabulously lean and affordable cut that roasts quickly in the oven. It should be cooked through, but unlike other cuts of pork, still retain a little pinkness in the middle. Serve with brown rice (50g cooked weight = 65 calories).

INGREDIENTS

– 1 small head (600g) white cabbage

– 3 tbsp soy sauce

– 1 tbsp apple cider vinegar

– 1 tbsp honey

– 1 tbsp tomato purée

– 1 tbsp peeled and finely grated ginger

– 2 garlic cloves, finely grated

– ½ tsp dried red chilli flakes (optional)

– 2 tsp sesame oil

– 1 x 600g pork tenderloin

– coriander leaves, to garnish

METHOD

Preheat the oven to 220C/200C fan/gas mark 7 and boil a kettle.

Take any discoloured outer leaves off the cabbage. Cut it into large wedges then slice thinly. Place in a large b owl and pour over the kettle of boiling water. Leave to blanch while you make the pork marinade.

In a bowl, mix the soy sauce, apple cider vinegar, honey, tomato purée, ginger, garlic and chilli flakes (if using).

Drain the cabbage and place in a large baking dish. Season well with salt and pepper and drizzle over the sesame oil. Give it a good toss to coat then spread it out evenly.

Place the pork in the same bowl you used for the cabbage and tip over the marinade; make sure the meat is completely coated. Place the tenderloin on top of the cabbage and pour any excess marinade over the meat. Cover the dish with foil. You can cook this straight away and it will still taste great, or pop it in the fridge for 1-2 hours if you have time.

Place the covered dish in the oven and roast for 20-25 minutes depending on the thickness of the meat (5 minutes more if it’s straight from the fridge). You want it to still be a bit pink. Allow to rest for 10 minutes then uncover, remove the pork fillet and cut into finger-width slices.

Give the cabbage a good mix to stir all the juices through and place the pork slices on top to serve. Garnish with coriander leaves.