Pork tenderloin with baked cabbage

Ingredients:

• 1 small white cabbage, cut into 8 wedges
• 4 tbsp unsalted butter (2 tbsp melted)
• 2 small pork tenderloins (about 800g total), trimmed
• 2 tsp ground coriander
• 1 red bell pepper, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 0.5 tsp paprika
• 2 tablespoons white wine vinegar
• 1 teaspoon of sugar
• 1 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 260°C. Place the cabbage on a baking sheet, leaving room for the pork. Brush the cabbage with melted butter, season with salt and pepper. Bake for 15 minutes.
2. Meanwhile, season the pork with salt, black pepper, and coriander. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook, turning, until browned, 8 minutes (reduce heat if the pork is burning).
3. Transfer the tenderloins to the baking sheet with the cabbage; do not wash the pan. Bake the pork and cabbage together until a thermometer inserted into the center of the tenderloin registers 145°F (63°C), 13 to 15 minutes; remove to a cutting board. Continue baking the cabbage until golden brown, another 5 to 10 minutes.
4. In the same skillet, melt the remaining 1 tablespoon of butter over medium-high heat. Add the bell pepper, onion, and garlic, season with salt and pepper to taste. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the paprika and stir for 30 seconds.
5. Add the wine vinegar and sugar, then pour in 1/3 cup of water, scraping up any browned bits from the bottom of the pan. Cook until the sauce thickens, 1-2 minutes; season with salt and pepper to taste.
6. Slice the pork and arrange it on plates along with the cabbage. Spoon the sweet pepper sauce over the pork and sprinkle with parsley.