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Braised Pork with Cabbage and Apples

Prep time 6 mins
Cook time 28 mins
Other time 10 mins
Yield 6 servings (serving size: 3 ounces pork and 1/2 cup cabbage mixture)
Serve this German-influenced dish with spaetzle or skin-on mashed potatoes.

Ingredients

  • 2 teaspoons butter
  • 1 (1 3/4-pound) honey mustard-flavored boneless center-cut pork loin filet (such as Hormel Always Tender)
  • 1 cup sliced onion (about 1 medium)
  • 1 cup apple cider
  • 1 teaspoon country-style Dijon mustard
  • 2 1/4 cups peeled and sliced Gala apple (about 2 medium)
  • 4 cups coarsely chopped green cabbage (about 1/2 head)
  • 1/2 teaspoon salt
  • 1 bay leaf

Nutrition Information

  • calories 246
  • caloriesfromfat 27 %
  • fat 7.3 g
  • satfat 3.2 g
  • protein 25.2 g
  • carbohydrate 22 g
  • fiber 2.3 g
  • cholesterol 57 mg
  • iron 1.3 mg
  • sodium 837 mg
  • calcium 36 mg

How to Make It

  1. Melt butter in a deep, large skillet over medium-high heat. Add pork; cook 6 minutes, browning on all sides. Remove pork from pan; set aside, and keep warm.

  2. Reduce heat to medium. Add onion; cook 3 minutes. Combine cider and mustard. Add cider mixture, apple, and next 3 ingredients to pan, scraping pan to loosen browned bits.

  3. Return pork to pan; cover and cook 18 minutes or until a thermometer registers 155° (slightly pink). Remove pork from pan. Cover with foil, and let stand 10 minutes before slicing. Discard bay leaf.

Oxmoor House Healthy Eating Collection