Spicy pork with cabbage

Ingredients:

• 1 and 3/4 tbsp. basmati rice
• 2 tablespoons golden raisins
• Half a head of white cabbage, cut into 2.5 cm pieces (remove the core)
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, thinly sliced
• 1.5 tbsp extra-virgin olive oil
• 2 tsp curry powder
• 1 large pork tenderloin (about 800 g)

Preparation:

1. Preheat oven to 220°C.
2. Combine the rice, raisins, and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 18 minutes. Remove from heat and let stand, covered, until ready to serve.
3. Meanwhile, on a rimmed baking sheet, toss the cabbage, tomatoes, and garlic with 1 tablespoon olive oil, 1 teaspoon curry powder, and ¾ teaspoon salt. Spread them in a single layer, leaving a small space in the middle for the pork.
4. Rub the pork with 0.5 teaspoon salt and the remaining 1 teaspoon curry powder. Heat the remaining 0.5 tablespoon olive oil in a large skillet over medium heat. Add the pork and brown on all sides, about 5 minutes total.
5. Transfer the pork to the baking sheet with the cabbage, place in the oven, and roast until the cabbage is tender and a thermometer inserted into the center of the pork loin registers 145°F (63°C), 25 to 30 minutes. Transfer the pork to a cutting board and let rest for 2 minutes, then slice. Serve with vegetables and rice. Season with pepper to taste.