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Pork Tenderloin With Warm Apple and Cabbage Slaw

Serves: 8
Hands On Time: 
Total Time: 


1 tablespoon Dijon mustard
1 teaspoon dried thyme
2 (1-pound) pork tenderloins
Salt and freshly ground black pepper
1 tablespoon vegetable oil
1 red onion, halved and thinly sliced
4 cups thinly sliced red cabbage
2 Granny Smith or Golden Delicious apples, peeled and thinly sliced
1 cup reduced-sodium chicken broth
1/4 apple cider vinegar
1/4 cup dried sweetened cranberries (optional)
1 tablespoon brown sugar


Heat the oven to 450 degrees. Lightly coat a foil-lined rimmed baking sheet with nonstick oil spray.

In a small bowl, combine the mustard and thyme. Cover the pork with the mustard mixture and season with salt and pepper. Place the pork on the baking sheet and rost until an instant-read thermometer reaches 155 degrees, 20 to 25 minutes. Let rest for 5 to 10 minutes before slicing into 1/2-inch pieces.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the onion, and cook, stirring frequently, until softened, 5 to 8 minutes. Add the cabbage and apples and continue to cook, stirring, for 1 to 2 minutes. Add the broth and vinegar, bring to a simmer and cook until the cabbage is tender and almost all the liquid has evaporated, 15 to 20 minutes. Add the cranberries, if using, and sugar and stir to combine. Cook until the flavors have melded, 2 to 3 more minutes.

Serve the pork slices alongside or over the cabbage mixture.


Per serving: 194 calories (percent of calories from fat, 27), 26 grams protein, 9 grams carbohydrates, 2 grams fiber, 6 grams fat (2 grams saturated), 74 milligrams cholesterol, 153 milligrams sodium.

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