This is a lovely dish that combines thickly sliced pork tenderloin with garlic cabbage and zucchini, ensuring you get plenty of greens in. If you prefer, you can use pork chops instead.

Chef Tips:

The thickness of pork fillet tenderloins can vary, so use these timings as a guideline. The resting is very important.

Serves 4

Pork and Garlic Cabbage

Name: Pork and Garlic Cabbage
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: High Protein & Gluten-Free
Ingredients: 4 medium zucchini (approx. 21 oz); 1 tsp mixed dried herbs; Olive oil; 2 pork fillet tenderloins (approx. 16 oz each) (we use Butcher Box meat); 2 cloves garlic, peeled and crushed; 16 oz Savoy cabbage, shredded; Handful parsley, finely chopped; Sea salt; Freshly ground black pepper

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

When you need a simple, healthy meal during the week that you can throw together quickly, you’ll love this pork, zucchini, and cabbage recipe. It’s also high in protein and low in carbs.

Ingredients

4 medium zucchini (approx. 21 oz)
1 tsp mixed dried herbs
Olive oil
2 pork fillet tenderloins (approx. 16 oz each) (we use Butcher Box meat)
2 cloves garlic, peeled and crushed
16 oz Savoy cabbage, shredded
Handful parsley, finely chopped
Sea salt
Freshly ground black pepper

Instructions

Preheat the oven to 390°F and line a large baking tray with parchment paper.
Trim the zucchini and cut them into batons. This can be done by halving them lengthwise and then cutting those halves into quarters.
Place into a large bowl and drizzle over some olive oil. Sprinkle on the mixed herbs, season with salt and pepper, and toss.
Then spread out on the baking tray.
Place in the oven for 20 minutes.
Meanwhile, season the pork fillets with salt and pepper. Heat a drizzle of olive oil in a large non-stick pan and sear the pork until golden on all sides, approx. 8-10 minutes. You may need to do one at a time if the fillets are too big for your pan.
Use tongs to transfer the pork to a baking tray and place in the oven for 10-11 minutes. Once done, set aside on a chopping board, covered loosely with foil, to rest for at least 5 minutes.
Wipe the pan clean and add another drizzle of olive oil. Over medium heat, add the crushed garlic and cook for about a minute until softened. Add in all the cabbage – along with a small splash of water and cook until the cabbage is tender, approx. 7-8 minutes. Season with salt and pepper.
When ready to serve, slice the rested pork into thick slices and serve over the garlic cabbage, and zucchini. Sprinkle on the chopped parsley and season with more salt and pepper, if needed.

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.