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Pork Tenderloin with Sweet and Sour Cabbage

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 15 mins
Cook time 30 mins
Total time 45 mins
Yield Serves 4

Ingredients

  • 1 1-lb. pork tenderloin
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 tablespoons grainy mustard
  • 2 slices bacon, chopped
  • 1 onion, thinly sliced
  • 1/2 large head red cabbage, cored and thinly sliced
  • 1/4 cup cider vinegar
  • 1/4 cup sugar

Nutrition Information

  • calories 346
  • fat 14 g
  • satfat 3 g
  • protein 28 g
  • carbohydrate 27 g
  • fiber 3 g
  • cholesterol 81 mg
  • sodium 630 mg

How to Make It

  1. Preheat oven to 450ºF. Sprinkle pork with salt.

  2. Warm oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, turning occasionally. Transfer to a plate and let cool slightly. Spread mustard over pork.

  3. Add bacon to skillet and cook, stirring occasionally, until it begins to crisp, 1 minute. Add onion to skillet and sauté until tender, about 3 minutes. Add cabbage, vinegar and sugar and cook, stirring often, until cabbage has wilted, about 5 minutes.

  4. Place tenderloin on top of cabbage and roast until a meat thermometer inserted into center of pork registers 150ºF, about 15 minutes. Let stand 5 minutes; slice pork and serve with cabbage.