Pork tenderloin with savoy cabbage salad

Very delicious and budget friendly meal of this season. Man can make the salad also without pork, just with croutons 😉

Preparation time 20 minutes .. Baking 30 minutes


  • 1 Savoy cabbage (approximately 500g), finely shredded
  • 1 tbsp olive oil
  • 200 g pack smoked back bacon lardons
  • 2 cloves garlic, crushed
  • 1 kg porc tenderloin
  • 2 tbsp Mycryo
  • salt & pepper


Bring a large pan of salted water to the boil. Add the shredded Savoy cabbage and cook for about 1 minute. Drain and refresh under cold running water straight away to stop the cabbage cooking any more and to help it keep its lovely fresh green colour.

Meantime taste the meat with salt and pepper. Sprinkle with Mycryo and color of both sides in the pan. Put the meat in the oven afterwards, counting 25-30 minute per 500 g of meat.

Heat the oil in a large pan and cook the bacon lardons for 3 to 4 minutes over a medium heat until they are golden brown. Add the crushed garlic and cook for 1 more minute, stirring constantly. Add the drained cabbage and stir-fry for 2 minutes until the mixture is heated through. Check the seasoning and serve at once.

Serve on heated plates with savoy cabbage salad.

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