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Pork Tenderloin with Cabbage and Apple Slaw

Hallie Burton
Prep time 7 mins
Cook time 18 mins
Yield Makes 4 servings (serving size: 3-4 slices pork plus 1 1/2 cups salad)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.