Pork Tenderloin with Cabbage
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
641 kcal
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Course
Main Course
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Cuisine
American
Pork Tenderloin with Cabbage
Description
This recipe starts with pork tenderloins trimmed of membrane, seasoned well, and seared in bacon fat for a rich crust. Crisp bacon is prepared separately, and its rendered fat is used to cook vegetables. Onion and garlic are softened, followed by wilted cabbage stirred until tender. Cooked bacon returns to the mix for added smokiness.
Apples cut into cubes—both Granny Smith and Fuji varieties—are added for natural sweetness and texture contrast. The pan’s ingredients are deglazed with apple cider and seasoned with vinegar, brown sugar, fresh rosemary, and Dijon mustard to create a balanced sauce blending savory, sweet, and tangy notes. Sprigs of rosemary lend additional herbal aroma during cooking. The combination is finished by roasting the pork and vegetables together in the oven.
The dish presents a rustic combination of tender meat with softened, flavorful cabbage and apples, ideal for a fall or winter dinner. Fresh parsley can be sprinkled on top for brightness when serving. The multi-step cooking layering ensures each component contributes to the finished flavor complexity without overpowering.
Ingredients
- 2 pork tenderloin about 2 lbs each
- salt freshly ground
- black pepper freshly ground
- 8 lices Bacon cut into pieces
- 2 tablespoons butter unsalted
- 1 onion finely chopped
- 4 cloves garlic minced
- 1/2 green cabbage cored and chopped, medium head
- 1 apple cored and cut into cubes, Granny Smith
- 1 Fuji apple cored and cut into cubes
- 2/3 cup apple cider
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon rosemary freshly chopped
- 2 teaspoons Dijon mustard
- 3 rosemary sprigs
- parsley chopped, fresh, for serving
Instructions
- Using a very sharp knife, trim the white membrane from the pork and season it on all sides with salt and pepper.
- Preheat oven to 350 F.
- Place a large oven-safe pan over medium-high heat, once hot, add the bacon and fry it until crisp. Transfer to a paper towel-lined plate.
- Discard bacon fat from the pan leaving in only about 2 tablespoons.
- With the heat to medium-high, add the pork tenderloin and sear it on all sides in the bacon fat, about 2 minutes per side. it should be nicely browned! Transfer it to a plate and set it aside.
- Return the pan to the stove over medium heat and add the butter. Once melted add the onion and cook until soft and translucent, 3 to 4 minutes.
- Add the garlic and cook for 1 minute more.
- Add the cabbage and continue cooking until wilted, 8-10 minutes, stirring from time to time. Season to taste with salt and pepper.
- Return the bacon to the pan, stir and cook for 4 to 5 minutes longer.
- Add the cubed apples, cider, vinegar, mustard, rosemary, and brown sugar to the pan and stir to combine, cook for 3-4 minutes.
- Add the pork tenderloin to the pan, nestling it into the cabbage and apple mixture. Add some rosemary sprigs.
- Cover the pan and bake for 20 minutes, turning the pork once during the cooking time.
- Once done cooking, transfer the tenderloin to a cutting board and allow it to rest for 5 minutes before carving.
- In the meantime, place the cabbage mixture on the stove over medium-high heat and cook, stirring constantly, until any liquid has evaporated and the apples are soft and saucy.
- Transfer the cabbage mixture to a serving platter. Slice the pork, and arrange it on top of the cabbage.
- Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 22g | 7% |
| Protein | 63g | 126% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 278mg | 12% |
| Potassium | 325mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 32mg | 36% |
| Calcium | 84mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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