Pork Tenderloin with Cabbage and Apple Slaw

Hallie Burton

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

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 247
  • Fat: 8g
  • Saturated fat: 3g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 32g
  • Carbohydrate: 11g
  • Fiber: 2g
  • Cholesterol: 94mg
  • Iron: 2mg
  • Sodium: 284mg
  • Calcium: 38mg

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

Preparation

  1. 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. 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. 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.
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