Hungarian pork with potatoes

Ingredients:

• 1 large pork tenderloin (about 600 g)
• 450 g small red potatoes, chopped
• 1/2 head of cabbage, shredded
• 1 tbsp sweet paprika, plus extra for garnish
• 2 tbsp. l. olive oil
• 1 chopped onion
• 1 cup chicken broth
• 1 tbsp. l. brown sugar
• 2 tablespoons apple cider vinegar
• 3 tbsp fresh chopped herbs (dill and/or parsley)
• 1/3 cup low-fat sour cream

Preparation:

1. Preheat oven to 220°C (425°F). Season the pork tenderloin with 2 teaspoons of paprika and 1/2 teaspoon of salt on all sides. Heat 1 tablespoon of olive oil in a large Dutch oven or saucepan over medium heat.
   
   Add the pork and cook until golden brown, about 3 minutes. Transfer to a baking sheet. Bake until a thermometer inserted in the center registers 140°F (60°C), about 18 minutes. Let rest for 5 minutes.
2. Meanwhile, wipe the casserole dish clean and heat the remaining 1 tablespoon of olive oil over medium heat. Add the potatoes and cook, stirring occasionally, for 4 minutes, until the vegetables are lightly browned.
   
   Stir in the cabbage, onion, the remaining 1 teaspoon paprika, and 1/2 teaspoon salt. Cover and cook, stirring occasionally, for about 4 minutes, until the cabbage has wilted slightly.
3. Add the broth and brown sugar. Bring to a boil, then reduce heat to low. Cover and simmer until the vegetables are tender, 8-10 minutes.
   
   Stir in the apple cider vinegar. Increase the heat to medium-high and cook for 4 minutes, until the sauce has reduced slightly. Add the herbs. Slice the pork and serve with the vegetables. Top the dish with sour cream and paprika.
   
   In this dish you can not only bake the pork, but also bring it to readiness by stewing it with spices (see recipe).