Module 12 · Quick Dinners
Juniper-Rubbed Pork Tenderloin with Buttered Caraway Cabbage
Juniper-Rubbed Pork Tenderloin with Buttered Caraway Cabbage is a keto dinner with 6.2 g net carbs, 38 g protein and 22 g fat per serving (375 kcal). It serves 3 and takes 30 minutes in total.
A Scandinavian forest rub of crushed juniper, bay and pepper on juicy pork, with soft, buttery cabbage scented with caraway.
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Allergens in this Ketogeni recipe: sulphites. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 3 servings · Active time: 20 min · Total time: 30 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 6.2 g |
| Protein | 38 g |
| Fat | 22 g |
| Energy | 375 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 1 piece organic pork tenderloin, about 500 g, trimmed
- 10 piece dried juniper berries
- 1 piece dried bay leaf
- 1 tsp black peppercorns and 1 tsp sea salt
- 1 tbsp organic olive oil
- 500 g organic pointed or savoy cabbage, finely shredded
- 40 g organic butter
- 1 tsp caraway seeds
- 1 tsp cider vinegar
- 1 tbsp organic parsley or dill, chopped
Step-by-step method
- Heat the oven to 200 °C (fan 180 °C). Crush the juniper, bay, peppercorns and salt in a mortar and rub all over the pork.
- Brown the pork in the oil in an ovenproof pan on all sides, about 4 minutes.
- Roast 12–15 minutes until 63 °C in the centre. Rest 5 minutes.
- Meanwhile melt the butter in a wide pan, add the caraway, then the cabbage and a pinch of salt. Cook 6–8 minutes, stirring, until silky but still green.
- Add the vinegar and herbs to the cabbage. Slice the pork and serve on top with the pan juices.
Chef’s tips
- 63 °C with a short rest gives juicy, slightly pink pork.
Variations
- Use venison loin instead of pork.
- Add a spoonful of wholegrain mustard to the cabbage.
Storage
Keeps 3 days; slice cold pork for lunch boxes.
Questions and answers
How many net carbs are in Juniper-Rubbed Pork Tenderloin with Buttered Caraway Cabbage?
One serving has 6.2 g net carbohydrates, 38 g protein and 22 g fat (375 kcal). The recipe makes 3 servings. These figures are estimates; your own ingredients may differ.
Can I make Juniper-Rubbed Pork Tenderloin with Buttered Caraway Cabbage ahead, store or freeze it?
Keeps 3 days; slice cold pork for lunch boxes.
Which allergens are in Juniper-Rubbed Pork Tenderloin with Buttered Caraway Cabbage?
It contains sulphites, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Juniper-Rubbed Pork Tenderloin with Buttered Caraway Cabbage gluten-free?
Yes. None of the ingredients contain gluten. Check the labels of processed ingredients such as stock or spices.
Can I vary Juniper-Rubbed Pork Tenderloin with Buttered Caraway Cabbage?
Yes. Use venison loin instead of pork. Add a spoonful of wholegrain mustard to the cabbage.