Pork Tenderloin with Cabbage and Apple Slaw

Hallie Burton


Makes 4 servings (serving size: 3-4 slices pork plus 1 1/2 cups salad)

Recipe Time

Prep: 7 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 247
Fat 8 g
Satfat 3 g
Monofat 4 g
Polyfat 1 g
Protein 32 g
Carbohydrate 11 g
Fiber 2 g
Cholesterol 94 mg
Iron 2 mg
Sodium 284 mg
Calcium 38 mg


1/2 tablespoon olive oil
2 pork tenderloins (1 1/4 pounds total)
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
2 tablespoons rice vinegar
1 tablespoon honey
1 small Napa cabbage (about 1 pound), quartered, cored, and thinly sliced
1 crisp red apple (such as Gala or Fuji), cut into thin wedges
1/4 cup fresh cilantro sprigs


1. Preheat oven to 400°. Heat oil in a large ovenproof skillet over medium-high heat. Season pork with 1/2 teaspoon each salt and pepper; cook, turning occasionally, for 6–8 minutes or until browned.

2. Transfer skillet to the oven, and roast at 400° for 12-14 minutes or until pork is cooked through. Let rest for at least 5 minutes before slicing.

3. Meanwhile, combine the vinegar, honey, and remaining salt and pepper in a large bowl. Add the cabbage and apples; toss. Let slaw sit for 5 minutes, tossing occasionally. Fold in cilantro, and serve with the pork.