HUNGARIAN PORK TENDERLOIN with ROASTED POTATOES and CABBAGE

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

1 large pork tenderloin (about 1¼ pounds)

1 small head green cabbage, cut into 6 wedges

1½ pounds small white potatoes

2 tablespoons olive oil

1 tablespoon Hungarian sweet paprika, divided

1 teaspoon fennel seeds

1 teaspoon caraway seeds

2 teaspoon salt

1 tablespoon seasoned pepper

⅓ cup light sour cream

Method:

Preheat oven to 425°.

Rub pork all over with 2 teaspoons paprika.

Place in shallow roasting pan, sprayed with cooking spray.

In a bowl, combine potatoes and cabbage with oil.

Sprinkle with remaining 1 teaspoon paprika, fennel and caraway seeds, salt and seasoned pepper, toss well to coat and arrange alongside pork in pan.

Roast until pork is cooked to desired doneness and vegetables are tender, about 25-30 minutes.

Let rest for 5 minutes, slice.

Top with sour cream and a sprinkling of paprika.

Serve

Enjoy!