Pork tenderloin with stewed cabbage and horseradish sauce

Ingredients:

• 2 pork tenderloins (0.8 kg total), cut in half crosswise
• 4 tablespoons unsalted butter
• Half a small head of red cabbage, finely shredded
• 1/3 cup golden raisins
• 3 tbsp red wine vinegar + more to taste
• 1 cup non-alcoholic apple cider (unfiltered apple juice without sugar)
• 0.5 tsp ground allspice
• 1 tbsp. l. olive oil
• 1.5 cups lightly salted chicken broth
• 1 teaspoon flour
• 2 tbsp horseradish, drain the liquid

Preparation:

1. Preheat oven to 200°C (400°F). Melt 3 tablespoons of butter in a saucepan over medium heat. Add the cabbage, raisins, vinegar, cider, 1/4 teaspoon of allspice, and 1/2 teaspoon each of salt and black pepper; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove the lid and cook at a low simmer until the liquid has almost evaporated. Season with salt and vinegar to taste.
2. Meanwhile, sprinkle the pork with the remaining 1/4 teaspoon allspice, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper. Heat the olive oil in an ovenproof skillet over medium heat. Brown the pork on all sides, then transfer to a roasting pan (do not wash the pan) and roast until a meat thermometer inserted into the pan reads 145°F–145°F (63°C–65°C), 10–15 minutes. Transfer to a cutting board.
3. Cook the broth in a frying pan until it reduces by a third. Mix the flour with the remaining 1 tablespoon of butter, stir into the broth, and cook for 1 minute. Stir in the horseradish. Slice the pork and serve with cabbage and sauce.