Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 500 grams of pork tenderloin with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then place it in a vacuum-sealable bag and cook sous-vide at 60 degrees Celsius for 2 hours.

2. 2

   Meanwhile, melt 1 tablespoon of butter in a medium pot over medium heat, add 1 finely diced small onion and sauté for 5 minutes until softened.

3. 3

   Add 500 grams of thinly sliced red cabbage, 1 cored and sliced medium apple, 1 bay leaf, 2 whole cloves, 1 tablespoon of brown sugar, 1 tablespoon of red wine vinegar, and 150 ml of vegetable broth to the pot, cover, and simmer for 45-60 minutes until the cabbage is tender.

4. 4

   Prepare the pomegranate glaze by combining 100 ml of pomegranate juice, 1 tablespoon of red wine vinegar, 1 tablespoon of brown sugar, 5 juniper berries, and a pinch of salt in a small saucepan, then bring to a simmer and reduce by half over medium heat for 10-15 minutes until thickened.

5. 5

   Once the pork tenderloin is done sous-vide, remove it from the bag, pat it dry with paper towels, then sear it in 1 tablespoon of olive oil in a hot pan for 2-3 minutes per side until beautifully browned.

6. 6

   Remove the bay leaf and cloves from the red cabbage, stir in 50 grams of pomegranate arils, and adjust seasoning with an additional 0.25 teaspoon of salt and 0.25 teaspoon of black pepper if needed.

7. 7

   Slice the seared pork tenderloin into thick medallions and drizzle generously with the reduced pomegranate glaze.

8. 8

   Serve the sous-vide pork tenderloin alongside the warm glazed pomegranate red cabbage.