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Pork With A Savory Topping

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1 small Savoy cabbage
10 oz (300 g) pork tenderloin
Salt and freshly ground pepper
4 tsp (20 ml) clarified butter, divided
cup (125 ml) dry white wine
2 oz (60 g) ham
1 medium white onion
2 cloves garlic
2 medium tomatoes
3 tbsp (45 ml/20 g) raisins
1 small sprig fresh thyme
1 small sprig fresh marjoram
1 tbsp (15 ml) blanched chopped almonds
1 tbsp (15 ml) pine nuts


Serves: 2


Remove the tender leaves from the cabbage and blanch in boiling water for 3 minutes. Remove, plunge into ice water and drain.

Season the meat with salt and pepper. Heat 2 tsp (10 ml) butter, add the meat and brown lightly on all sides. Slice the meat thickly and place in an ovenproof dish. Deglaze the pan with ½ the wine and pour over the meat. Arrange the cabbage leaves on top.

Preheat oven to 350°F (180°C). Dice the ham, chop the onion and garlic, and score, blanch, peel and dice the tomatoes. Brown the ham, onion, garlic, tomatoes and raisins in the remaining 2 tsp (10 ml) butter. Pour in the remaining wine. Place this mixture on the cabbage leaves. Top with thyme and marjoram. Bake for 20 minutes.

Toast the almonds in a dry nonstick skillet (frying pan), crush slightly, and sprinkle over top along with the pine nuts. Bake for another 10 minutes.

Per serving:- approx. 588 calories 44 g protein, 33 g fat, 20 g carbohydrates

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