with red cabbage and Danablu cheese


(10 servings)

  • 500 g bacon, sliced
  • 650 g red cabbage, finely chopped
  • 200 g currants
  • 5 tbs apple cider vinegar
  • 5 tbs maple syrup
  • 1500 g pork loin, in medallions
  • 200 g Emborg Butter
  • 350 g Emborg Danablue
  • Salt and pepper


Turn the oven on to 165 degrees C.

Place the bacon on a baking tray and cook it crispy and golden in the oven. When cooked, remove it and let it cool on some paper towel. Crumble the bacon and set aside
Place the red cabbage in a large bowl and mix gently with the currents, apple cider vinegar and maple syrup. Set aside.

Melt the butter and add the pork loins - do this in a number of rounds if using a smaller pan. Brown the loins well on both sides and cook gently over medium heat until just cooked through, 5-6 min. Season with salt and pepper. 

Serve the warm pork loins with the red cabbage salad. Crumble the blue cheese on top of the pork and sprinkle with crispy bacon.