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Member recipe

Pork loin & spiced cabbage

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Serves 4

Great British food favourite by Jason Atherton

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  • Butter, for cooking
  • 1 large red cabbage, sliced
  • 1 head of garlic
  • 750ml red wine
  • 200ml port
  • 1 bouquet garni
  • 1 spiced bouquet (cinnamon bark, star anise, clove)
  • 1 kg free range pork tenderloin
  • salt
  • vegetable oil
  • Caramelised onions:
  • Butter, for cooking
  • 8 banana shallots, peeled
  • 3 tbsp brown sugar
  • 1tbsp thyme leaves
  • 100ml veal stock


    1. Melt the butter in a large pan over a low heat. Add the cabbage and garlic and cover. Cook until soft, then add the wine, port and bouquets and simmer for about an hour until the cabbage is really soft.
    2. Preheat the oven to 180C/ 350F/ Gas 4. While the cabbage is cooking, cut the pork into equal-sized pieces and season with salt. Heat the vegetable oil in an ovenproof pan, put the meat in and seal all over. Transfer to the oven and cook for 6 minutes.
    3. Meanwhile, melt some butter and fry the shallots until they start to color. Add the sugar and thyme, and continue to fry until they are caramelised. Pour in the stock and cook until the shallots are tender and the stock has reduced to a sticky glaze.
    4. When the meat has cooked, remove from the oven, cover with foil and leave to rest. Remove the cabbage from the heat, take out the bouquet garni and head of garlic, transfer to a food processor and blend to a smooth puree.
    5. Serve the pork with a spoonful of the spiced cabbage puree, the shallots and some of the shallot glaze.

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