1/2 large head red cabbage, cored and thinly sliced
1/4 cup cider vinegar
1/4 cup sugar
How to Make It
Preheat oven to 450ºF. Sprinkle pork with salt.
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.
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.
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.
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This was a HUGE hit last night. Husband couldn't stop eating it and raved the whole time. I added a chopped apple to the cabbage and baked it longer and slower--tender meat, but had to add some chicken broth to the pan while baking. Easy to make, could probably go into a slow cooker. Definitely will make again!
Simple, hearty dish -- perfect for a winter supper. We had the pork and cabbage with sauteed brussel sprouts and an earthy Willamette Vallety pinot noir. The kids didn't care for the cabbage but loved the pork. My husband and I loved the cabbage. We'll be making this again.
I decided to "risk" making this recipe even though my 14-year old daughter "hates" mustard. I didn't bother to tell her that the tenderloin was encased in mustard... She LOVED it! Am making it again tomorrow, but am doubling the recipe because she ate most of the left-overs before I could get to them. The only thing I'm going to change (but will not tell her) is that I'm going to reduce the sugar a bit. I thought it was a tad too sugary. Other than that, I followed this recipe to a "T" and was informed it had to be added to the rotation.
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