Pork Tenderloin with Kale and Red Cabbage Slaw
Abel Albonetti
Abel Albonetti
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543 Calories
20 g Carbs
46 g Protein
31 g Fat
Total Time
2 servings

Pork is great alternative to chicken and just as versatile. Using dark, cruciferous vegetables like kale and red cabbage for the slaw boosts the vitamins and antioxidants of this delicious side dish. As for the dressing, apple cider vinegar is a useful ingredient for maintaining a healthy weight, and the toasted seeds are a natural source of magnesium, healthy fat, protein, and fiber.


  • 10 oz pork tenderloin
  • 4 oz kale, thinly sliced
  • 4 oz red cabbage, thinly sliced
  • 2 tbsp apple cider vinegar
  • 2 tsp table salt
  • 2 oz pumpkin seeds
  • 2 oz sunflower seeds
  • 2 leaf red cabbage

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  1. Preheat oven to 400 degrees F.
  2. Season the pork tenderloin well with salt and pepper.
  3. In a hot, oven-proof pan, sear the pork on all sides.
  4. Move the pan to the oven to cook for an additional 6-8 minutes, depending on thickness and desired doneness.
  5. While pork is cooking, combine the sliced kale and cabbage in a mixing bowl. Add the salt and rub well with your hands to extract some liquid from the leaves. Add the vinegar, oil, and seeds, and toss to combine.
  6. Allow the pork to rest for 3-5 minutes once it is finished cooking. Slice in 1/4-inch slices and serve with slaw.

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