Name: Pork Tenderloin And Cabbage
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Comfort Food
Ingredients: 1 pork tenderloin (about 1 ½ pounds), trimmed; Salt and pepper; 2 tablespoons olive oil; 1 onion, thinly sliced; 3 garlic cloves, minced; 1 small head of green cabbage, cored and thinly sliced; 1 cup chicken broth; 1 tablespoon Dijon mustard; 2 tablespoons apple cider vinegar; 1 teaspoon dried thyme; 1 teaspoon paprika; Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C). Season the pork tenderloin generously with salt and pepper on all sides.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the pork tenderloin on all sides until browned, about 3-4 minutes per side. Remove the pork from the skillet and set it aside.
In the same skillet, add the sliced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the sliced cabbage and cook for about 5 minutes, stirring occasionally, until slightly wilted.
Pour in the chicken broth, Dijon mustard, apple cider vinegar, dried thyme, and paprika. Stir well to combine and bring the mixture to a simmer.
Return the seared pork tenderloin to the skillet, nestling it into the cabbage mixture. Cover the skillet with a lid or foil and transfer it to the preheated oven.
Roast the pork and cabbage for about 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the cabbage is tender. Remove the skillet from the oven.
Allow the pork tenderloin to rest for 5-10 minutes before slicing it into thick pieces. Serve the pork and cabbage hot, garnished with chopped fresh parsley.

Ingredients

Instructions

Nutrition Facts