Parmesan Pork Tenderloin with Red Cabbage -
Parmesan & Mustard Pork Tenderloin with Red Cabbage and Candied Walnuts
Ingredients (for 4 people)
For the Pork:
2 16 oz or 450g Pork Tenderloin (quality label)
100g Bread Crumbs (Panko preferably but regular is fine)
100g Parmesan Cheese
20g Parsley, Chopped
2 tsp Thyme Leaves
1 tsp Salt
½ tsp Black Pepper
4 tbsp Dijon Mustard, or a blend of Dijon and Wholegrain
4 Garlic Cloves
Vegetable Oil, for frying
1kg Pinguin Red Cabbage with Apples & Redcurrants
For the walnuts:
100g Walnuts
1 tbsp Butter, melted
2 tbsp Honey
Pinch Cinnamon
Pinch Cayenne Pepper (optional)

Preparation method

  1. Pre heat the oven to 200C Fan. Remove the pork tenderloins from the fridge and leave to temper for 10 minutes. Place 2 tbsp oil into a heavy bottomed, oven proof pan. Once hot, place the tenderloin and sear for 2 minutes on each side. Remove from the heat and rest for a few minutes.
  2. While the pork is resting, Prepare the crust. Mix the breadcrumbs, parsley, thyme, salt, pepper and crushed garlic together and place onto a shallow baking dish. Liberally brush the pork all over with the mustard, then roll in the breadcrumb and parmesan mixture. Place the pork pack into the oven proof pan and cook in the oven for 12-15 minutes. Remove from the oven and rest for 5 minutes.
  3. While the pork is cooking, melt the butter for the walnuts and whisk in the honey, cinnamon and cayenne, if using. Add the walnuts and toss to coat. Place onto a lined baking tray and toast in the oven for 5-7 minutes stirring halfway through.
  4. Cook the Red Cabbage, Apple and Redcurrants to packet instructions.
  5. Once rested, slice the pork into medallions and serve over the red cabbage and a scattering of walnuts.


Calidad y sostenibilidad
Nuestra tecnología de congelación de última generación detiene las frutas y verduras en su momento de máxima perfección, conservando su color, textura, sabor y nutrientes hasta que los consumidores tengan la oportunidad de disfrutar de ellas.