Sunday, September 20, 2009


If you are planning to travel to Prague in the Czech Republic, you might want to give up the no-carb, no-meat diet first. Prague's cuisine is very meat and potatoes based...not to say vegetarians should never go- there are plenty of veggie options...but, on almost every restaurant's menu, you will find Pork and Cabbage. Sometimes you will find their pork is served with sauerkraut, other times with red cabbage, but either way, it's a very simple meal, usually just served with Czech Dumplings (more like steamed white bread), spicy brown mustard, and a nice cold beer. I was in Prague this past June and ate a lot of this dish and wanted to share my recipe so you can try it and have people at your dinner table saying "Pass the Pork from Prague...Please."

For the Pork Tenderloin:
- Season boneless Pork Loin (3.5-4.5 lbs) with salt, pepper, and garlic and place in heavy roasting pan.
- Cook at 475 degrees for about 40 minutes (let rest for 15 minutes before slicing)

For the Cabbage:
- Cut up some bacon strips into small pieces and fry in skillet. When done, remove bacon, but keep the drippings in skillet.
- Then add about 1 tbsp. of butter, then add cabbage (or sauerkraut), salt & pepper and cook for about 20 minutes.
- Serve the sliced pork (with its drippings as gravy) alongside the cabbage...and some applesauce and enjoy!

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