Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by combining 2 tablespoons of kosher salt, 1 tablespoon of granulated sugar, 2 teaspoons of hot harissa paste, 1 tablespoon of sweet Hungarian paprika, 1 teaspoon of garlic powder, 1 teaspoon of crushed caraway seeds, and 0.5 teaspoon of freshly ground black pepper in a small bowl to create the curing rub.

2. 2

   Thoroughly rub the entire surface of 1 piece of 500-gram pork tenderloin with the prepared curing mixture, ensuring it is evenly coated, then place the tenderloin in a non-reactive dish or sealed bag and refrigerate for 24 to 48 hours to cure.

3. 3

   After curing, remove the pork tenderloin from the refrigerator, rinse it completely under cold running water to remove excess rub, and pat it thoroughly dry with paper towels.

4. 4

   Heat 1 tablespoon of duck fat or lard in a large skillet or Dutch oven over medium-high heat, and once shimmering, sear the cured pork tenderloin for 3-4 minutes on each side until well browned, then set it aside.

5. 5

   In the same skillet, add 1 tablespoon more of duck fat or lard and sauté 1 medium (150-gram) thinly sliced yellow onion for 5 minutes until softened, then add 1 small (700-gram) head of shredded red cabbage, 1 tablespoon of sweet Hungarian paprika, 0.25 cup of apple cider vinegar, 1 tablespoon of granulated sugar, and 0.5 cup of water or vegetable broth.

6. 6

   Bring the cabbage mixture to a simmer, then reduce heat to low, return the seared pork tenderloin to the pan nestled among the cabbage, cover, and cook for 30-40 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the cabbage is tender.

7. 7

   Remove the pork tenderloin from the skillet and let it rest for 5 minutes before slicing it into medallions, then serve the sliced pork alongside the smoky harissa-paprika braised cabbage.