Pork tenderloin with stewed cabbage mix and mushroom sauce

Ingredients:

• 1 large pork tenderloin (about 0.7 kg)
• 1 tsp cumin, crushed
• 1 teaspoon paprika
• 1 tbsp + 1 tsp extra-virgin olive oil
• 220 g shiitake mushrooms, sliced ​​(stems removed)
• 4 cloves garlic, chopped
• 12 cups prepared shredded Brussels sprout vegetable mix (with kale, broccoli, and cabbage; from two 10-ounce packages)
• 1.5 cups lightly salted chicken broth
• 1/4 cup chopped fresh dill
• Grated zest of half a lemon
• 0.5 cups heavy cream

Preparation:

1. Preheat oven to 450°F (230°C). In a small bowl, combine cumin, paprika, and 1/2 teaspoon each of salt and black pepper. Place the pork in a large oven-safe skillet and rub 1 teaspoon of olive oil over the entire surface; sprinkle with the spice mixture. Bake for 15 minutes, then turn and scatter the mushrooms around the pork. Continue baking until the pork is browned and a thermometer inserted into the center of the tenderloin registers 145°F (63°C), about 10 more minutes.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the garlic and cook, stirring, until browned, about 1 minute. Add the chopped vegetables, 1 cup chicken broth, and 1/2 teaspoon salt. Cover and cook until the greens are wilted, about 10 minutes. Stir in the dill and lemon zest, and keep warm over low heat.
3. Transfer the pork to a cutting board. Place the skillet with the mushrooms over medium heat; add the remaining 1/2 cup chicken broth and scrape the bottom of the pan. Bring the broth to a boil, then pour in the heavy cream. Bring to a simmer again, then immediately remove from heat. Slice the pork and top with the mushroom sauce. Serve with vegetables.