Braised Pork Tenderloin with Cabbage and Apples

Braised Pork Tenderloin with Cabbage and Apples

When we think of pork tenderloin, we generally think of roasting it or cutting it into medallions for pan-searing, but this tender, quick-cooking cut of pork can be skillet-braised to juicy perfection as well. Our one-pan recipe uses a small amount of a liquid combined with brown sugar and Dijon mustard to infuse the pork with flavor as it braises together with sautéed cabbage, fresh apple and bacon.

Braised Pork Tenderloin with Cabbage and Apples

  • Ingredients:
  • 1 pork tenderloin (about 1-1/4 lbs)
  • Salt and freshly ground black pepper
  • 6 strips bacon, cut into 1/2-inch pieces
  • 2 tablespoons butter
  • 1/2 cup onion, chopped
  • 1 clove garlic, finely chopped
  • 1/2 medium head green cabbage, cored and chopped (4 to 5 cups)
  • 1 Granny Smith apple, peeled, cored and cut into cubes
  • 2/3 low-sodium chicken broth, apple cider or a combination of the two
  • 2 teaspoons Dijon-style mustard
  • 2 teaspoons brown sugar

Trim any silver skin from the pork tenderloin and season on all sides with salt and pepper.

In a large pan over medium-high heat, fry the bacon until crisp. Transfer to a paper towel-lined plate and drain all but 1-1/2 tablespoons of fat from the pan.

Add the pork tenderloin and sear on all sides, about 2 minutes total. Transfer to a plate and set aside.

Return the pan to the stove over medium heat and add the butter. Add the onion and cook until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking just until fragrant, 1 minute more.

Add the cabbage and continue cooking until wilted, 3 to 4 minutes. Season to taste with salt and pepper.

Return the bacon to the pan and continue cooking until the cabbage begins to caramelize, 4 to 5 minutes longer. Add the cubed apple, broth, mustard and brown sugar and combine well.

Return the pork tenderloin to the pan, nestling it into the cabbage-apple mixture. Cover and braise for 8 to 12 minutes, turning the pork at least once during the cooking time.

Transfer the tenderloin to a cutting board and allow it to rest for 5 minutes before carving.

While the pork rests, increase the heat on the cabbage mixture and cook, stirring constantly, until any liquid has evaporated and the apples are broken down to a chunky sauce-like consistency.

Transfer the cabbage mixture to a serving platter. Slice the pork, arrange it on the bed of cabbage and serve immediately.

Makes 4 servings

Serving Suggestion:
Mashed potatoes and oven-roasted fresh carrots accompany this dish quite nicely.

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