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Pork Tenderloin With Warm Apple and Cabbage Slaw
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Seasoned roasted pork tenderloin is served with an autumnal blend of red cabbage and apples. The sweetness of the apples is the perfect counterpoint for the pork. The pork and vegetables should take about the same amount of time to cook, so everything should be ready together to serve. Add rice for a complete meal.
Hands on time: 30 minutes Total time: 1 hour Serves: 8
Ingredients:
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1 tablespoon Dijon mustard
1 teaspoon dried thyme
2 pork tenderloins (about 2 pounds)
Salt and freshly ground black pepper
1 tablespoon vegetable oil
1 red onion, halved and thinly sliced
4 cups thinly sliced red cabbage, cut into strips
2 Granny Smith or Golden Delicious apples, peeled, thinly sliced and cut into strips
1 cup reduced-sodium chicken broth
1/4 apple cider vinegar
1/4 cup dried sweetened cranberries, optional
1 tablespoon brown sugar
Instructions:
Preheat oven to 450 degrees. Lightly coat a foil-lined rimmed baking sheet with nonstick spray.
In a bowl, combine mustard and thyme. Cover the pork with mustard mixture and sprinkle with salt and pepper. Place pork on the baking sheet and bake for 20 to 25 minutes or until an instant-read thermometer reaches 155 degrees. Let rest for 5 minutes before slicing into 1/2-inch pieces.
Meanwhile, in a large skillet over medium-high heat, add the oil. Sauté the onion for 5 to 8 minutes, or until softened. Add the cabbage and apples and sauté for 1 to 2 minutes to combine. Add broth and vinegar and cook until cabbage is tender and almost all the liquid has evaporated, 15 to 20 minutes. Add cranberries and sugar and stir to combine. Cook for 2 to 3 minutes.
Serve pork slices alongside or over the cabbage mixture.
In a bowl, combine mustard and thyme. Cover the pork with mustard mixture and sprinkle with salt and pepper. Place pork on the baking sheet and bake for 20 to 25 minutes or until an instant-read thermometer reaches 155 degrees. Let rest for 5 minutes before slicing into 1/2-inch pieces.
Meanwhile, in a large skillet over medium-high heat, add the oil. Sauté the onion for 5 to 8 minutes, or until softened. Add the cabbage and apples and sauté for 1 to 2 minutes to combine. Add broth and vinegar and cook until cabbage is tender and almost all the liquid has evaporated, 15 to 20 minutes. Add cranberries and sugar and stir to combine. Cook for 2 to 3 minutes.
Serve pork slices alongside or over the cabbage mixture.
Nutrition:
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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