Pork Tenderloin with Southern Cabbage - Indian Style Fried Pork

1. Pork Tenderloin with Southern Cabbage

(Ready in about 25 minutes | Servings 2)


You can marinate pork for a foolproof tenderloin if desired. Professional cooks add a bit of lemon juice to the cabbage while cooking.

Per serving: 254 Calories; 10.8g Fat; 5.7g Carbs; 1.6g Fiber; 31.8g Protein; 3.3g Sugars


  • The Pork tenderloin: 1/2 pound pork tenderloin Celtic sea salt and freshly
  • cracked black pepper,
  • Taste 1/2 teaspoon granulated garlic 1/4 teaspoon ginger powder 1/2 teaspoon dried sage 1 tablespoon lard,
  • room temperature The Cabbage: 4 ounces cabbage, sliced into strips 1/3 cup vegetable broth 2 tablespoons sherry wine 1/2 teaspoon mustard seeds Celtic sea salt,
  • taste 1/2 teaspoon black peppercorns


Season the pork with salt, black pepper, granulated garlic, ginger powder, and sage. Melt the lard in a pan over moderate heat. Sear the pork for 7 to 8 minutes, turning periodically.

In a pan that is preheated over medium heat, bring the cabbage, broth, sherry, and mustard seeds to a boil over high heat. Season with salt and black peppercorns; cook, stirring periodically, until the cabbage is tender, about 12 minutes; do not overcook.

Serve the pork with sautéed cabbage on the side. Bon appétit!


2. Indian-Style Fried Pork

(Ready in about 15 minutes | Servings 4)


Pork shoulder is the perfect cut for this recipe; it has a great meat to fat ratio. Serve with mashed cauliflower and you will have a perfect ketogenic, family meal.

Per serving: 478 Calories; 34.7g Fat; 2.2g Carbs; 0g Fiber; 36.4g Protein; 0.3g Sugars


  • 1 teaspoon shallot powder 1 teaspoon porcini powder 1 teaspoon garlic powder
  • 1/2 teaspoon cumin 1/4 teaspoon turmeric powder 1 cinnamon stick 2 dried
  • Kashmiri red chillies,
  • roasted Sea salt and ground black pepper,
  • taste 1 pound pork shoulder 1/2 cup ground pork rinds 1/2 cup Parmesan cheese, grated 2 eggs 2 tablespoons tallow


Blend the spices together with the cinnamon and chillies until you have a smooth paste. Rub this paste all over the pork shoulder. In a bowl, combine the pork rinds with parmesan cheese. In a separate bowl, whisk the eggs.

Slice the pork into small pieces; dip the pork in the egg and then, cover it with the pork rind mixture.

Melt the tallow in a skillet over medium-high heat. Cook the pork for 2 to 3 minutes per side. Bon appétit!

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