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🍽️ Tender Pork Tenderloin with Crispy Onions, Fried Potato Noodles and Sweet-Sour Apple

590 kcal · 30 min · 4 servings

Tender Pork Tenderloin with Crispy Onions, Fried Potato Noodles and Sweet-Sour Apple Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Take the pork tenderloin out of the fridge and let it sit on the counter until it reaches room temperature.
  2. 2. Pour about one liter of vegetable broth into a pot and bring it to a boil over medium heat.
  3. 3. Cover the pot with the broth to keep the heat inside.
  4. 4. Wash the apple thoroughly under running water.
  5. 5. Peel the apple and add the peel directly into the hot broth.
  6. 6. Cut the apple into quarters and remove the core.
  7. 7. Cut the apple pieces into bite-sized cubes of about two to three centimeters.
  8. 8. Wash the white cabbage and remove the hard core at the bottom.
  9. 9. Cut the white cabbage into coarse cubes.
  10. 10. Place the apple cubes into a clean pot.
  11. 11. Add two to three tablespoons of water, half a teaspoon of sugar, and a pinch of salt to the apples.
  12. 12. Bring the apple mixture to a boil.
  13. 13. Reduce the heat to low and cover the pot.
  14. 14. Let the apple compote simmer for about ten to fifteen minutes.
  15. 15. Stir the apples occasionally while they are cooking.
  16. 16. Rinse the pork tenderloin briefly with water.
  17. 17. Pat the meat completely dry with a kitchen towel.
  18. 18. Season the tenderloin with salt.
  19. 19. Place the meat into the hot broth.
  20. 20. Poach the tenderloin over medium heat for about eight minutes.
  21. 21. Remove the pot from the stove.
  22. 22. Let the tenderloin sit in the hot broth until you are ready to use it.
  23. 23. Heat one tablespoon of oil in a large skillet over high heat.
  24. 24. Add the cubed white cabbage to the hot skillet.
  25. 25. Season the cabbage with a pinch of salt.
  26. 26. Fry the cabbage over medium heat for about eight to nine minutes.
  27. 27. Remove the cooked cabbage from the skillet and set it aside.
  28. 28. Wash the parsley thoroughly.
  29. 29. Shake the parsley dry.
  30. 30. Pluck the green leaves from the stems.
  31. 31. Finely chop the parsley leaves.
  32. 32. Place the crispy onions onto a plate.
  33. 33. Mix the crispy onions with the chopped parsley.
  34. 34. Season the onion-parsley mixture with a pinch of salt.
  35. 35. Heat one tablespoon of oil and one tablespoon of butter in a clean skillet over medium heat.
  36. 36. Add the potato noodles to the hot skillet.
  37. 37. Fry the potato noodles for about ten minutes until golden brown and crispy.
  38. 38. Shake the skillet occasionally to ensure the noodles cook evenly.
  39. 39. Add the prepared white cabbage to the skillet with the potato noodles.
  40. 40. Mix the cabbage and noodles well together.
  41. 41. Season the noodle-cabbage mixture with salt and pepper to taste.
  42. 42. Take the tenderloin out of the broth and let it drain.
  43. 43. Season the tenderloin additionally with pepper and salt.
  44. 44. Cover the tenderloin completely with the crispy onion-parsley mixture.
  45. 45. Season the apple compote with vinegar, salt, and sugar to taste.
  46. 46. Place the potato noodles onto the plates.
  47. 47. Place the tenderloin next to the noodles on the plates.
  48. 48. Add the apple compote and serve the dish.

Nutrition per serving