Pork Tenderloin with Red Cabbage and Apples

Southern Kitchen

Serves: 2 to 4

Hands On Time: 20 minutes

Total Time: 35 minutes


1 (16-ounce) pork tenderloin, trimmed of silverskin

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/2 yellow onion, thinly sliced

3 cloves garlic, minced

1 tablespoon chopped fresh thyme

2 Granny Smith apples, peeled, cored and thinly sliced

3/4 cup apple cider vinegar

1/2 cup packed brown sugar

1/2 cup chicken broth

1/4 cup Creole mustard

1/2 head red cabbage, cored and thinly sliced

3 tablespoons unsalted butter


Heat the oven to 400 degrees. 

Heat the oil in a large cast iron skillet over medium-high heat. Season the pork with salt and pepper and sear until browned on all sides, 5 to 7 minutes total. Transfer skillet to the oven and cook until pork reaches an internal temperature of 140 degrees (for medium), about 15 minutes. Transfer the pork to a cutting board to rest. Return the skillet to the stove and place over medium heat.

Add the onions and cook until slightly softened and translucent, about 5 minutes. Add the garlic and thyme and cook until aromatic, about 1 minute. Add the apples, vinegar, brown sugar, chicken broth and mustard, and simmer until the sugar has dissolved. Add the cabbage and cook, stirring constantly, until the cabbage has softened, 5 to 7 minutes. 

Turn off the heat, add the butter, and stir until butter has melted into the sauce. Season to taste with salt and pepper, and divide among serving plates. Slice the pork tenderloin and serve on top of the cabbage mixture.

About the recipe

This dish is a great one-pan wonder. You can assemble the vegetables as the pork tenderloin is resting.