Pork Tenderloin Smothered In Cabbage - cooking recipe

Ingredients

1 1/2 lbs green cabbage
1/4 cup flour
1/2 teaspoon sweet paprika
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper (white preferred)
1 - 1 1/2 lb whole pork tenderloin
3 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 cup white wine (riesling is recommended)
3/4 cup milk
1 teaspoon prepared horseradish
2 teaspoons mustard (grainy preferred)
cayenne, to taste

Preparation

Preheat oven to 350 degrees.
Trim outer leaves of the cabbage; core and cut into 1 inch thick shreds.
Blanche in boiling salted water for 5 minutes.
Drain and rinse under cold water to cool.
In a small bowl, combine flour, paprika, salt and pepper.
Remove 2 tablespoons of the flour mixture and set aside.
Dust the tenderloin in the remaining flour.
In a deep casserole or Dutch oven, heat 1 tablespoon each butter and oil.
Add pork and turn to brown on all sides over medium-high heat, 5 to 7 minutes.
Remove meat and set aside.
Add onion and blanched cabbage to the casserole.
Cook uncovered over medium heat, stirring occasionally until softened, about 8 minutes.
In a small saucepan, heat remaining 2 tablespoons butter with reserved flour mixture; stir with a whisk over low heat until mixture is golden brown.
Add wine and milk, continuously stirring until a smooth sauce forms.
Add horseradish, mustard and cayenne.
Stir sauce into cabbage mixture.
Nestle the tenderloin into the cabbage so that it is completely covered.
Cover the casserole and bake for 25 to 30 minutes, or until pork remains slightly pink in the center.
Carve the meat into medallions.
Make a bed of cabbage on each of 4 dinner plates and portion the pork atop the cabbage.
If desired, serve steamed new potatoes on the same plate.
Drink dry riesling or a lightly chilled pinot noir wine as the perfect accompaniment.