What Makes This Recipe a Favorite
While roasting may be the first cooking method that comes to mind when you think about preparing pork tenderloin, this tender, quick-cooking cut of pork can be braised to juicy perfection in a very short period of time.
For this recipe, a combination of apple cider, brown sugar, and Dijon mustard makes up the braising liquid and infuses the pork with flavor as it simmers together with sautéed cabbage, chunks of fresh apple, and bits of smoky bacon. The result is a simple, one-dish dinner that can be served all on its own, or with a side dish of mashed potatoes.
Essential Ingredients
Selecting the essential ingredients is the first step to making this pork tenderloin recipe a success. Here are our recommendations, along with a few shopping tips:
- Pork tenderloin: This tender, boneless cut of pork is relatively small, weighing only 1 to 1-1/4 pounds on average, and is often sold in a two-pack. It doesn’t have a lot of marbling, therefore it’s important not to overcook it.
- Bacon: We use bacon in this dish to add a note of smoky flavor to complement the sweetness of the apples and sautéed cabbage. We prefer uncured, thick-cut bacon for its meatier texture, but your favorite cut and brand will do just fine.
- Cabbage: Cabbage is a classic pairing with pork and its texture and flavor lend themselves perfectly to this dish.
- Apples: Diced apple is also a perfect flavor pairing with pork, particularly when you add in the smokiness of the bacon, and the sweetness of sautéed cabbage. Granny Smith is our variety of choice as they aren’t quite as sweet as other varieties.
- Apple cider: Cider is a nice choice as a braising liquid for this dish as it has a slight acidity that helps to infuse the pork with flavor.
How to Make Braised Pork Tenderloin with Cabbage and Apples
Here’s an overview of how to make this dish. The complete ingredient list, quantities, and detailed instructions are in the printable version of the recipe below.
- Using a sharp knife, trim the silver skin from the pork and season on all sides of the tenderloin with salt and pepper.
- In a large pan over medium-high heat, fry the bacon until crisp and transfer it to a paper towel-lined plate. Drain most of the fat from the pan, turn the heat to medium-high, and add the pork tenderloin. Sear briefly on all sides, transfer to a plate, and set aside.
- Return the pan to the stove over medium heat and add the butter. Add the diced onion and cook until soft and translucent, then add the garlic and continue cooking just until fragrant (do not brown). Add the cabbage and cook until wilted. Season to taste with salt and pepper.
- Return the bacon to the pan and continue cooking until the cabbage begins to caramelize. Add the apple, cider, mustard, and brown sugar, combine well and adjust the seasoning if needed.
- Return the pork tenderloin to the pan, nestling it into the cabbage-apple mixture. Cover and cook until an instant-read thermometer registers 140°F when inserted in the thickest part of the tenderloin. Transfer the tenderloin to a cutting board and allow it to rest before slicing.
- 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 top, and garnish with a sprinkling of chopped parsley if desired.
Pro Tips for Cooking Pork Tenderloin
- Trim the silverskin from the pork: Silverskin is a thin, pearlescent membrane found on the outside of beef, pork, lamb, and venison tenderloins. Because it doesn’t break down as the meat cooks, it needs to be trimmed away. Remove it by slicing between the membrane and the meat with a sharp knife.
- Sear the pork on all sides in a hot pan: Searing adds flavor and helps to seal in the meat juices. For this recipe, we fry our bacon first, then use a little of that fat to sear the pork tenderloin.
- Don’t use too much liquid: Pork tenderloin only needs a small amount of liquid for braising. Here we’ve chosen to complement the other ingredients by using apple cider, but depending on the flavors you’re going for, chicken broth, white wine, or even orange juice are possible options.
- Don’t overcook: Because these tenderloins are small in diameter, about 10 minutes of braising time is usually adequate to bring the meat to medium doneness. Use an instant-read thermometer to test your pork and remove it from the heat when it registers 140°F.
- Always let the meat rest: Whether braised, roasted, or grilled, always let pork tenderloin rest for 5 minutes or so before carving so the juices are reabsorbed into the meat.
Cooking for Two
This recipe is written for four servings, but if you are cooking for two (or even one), you have a couple of options. The first is to simply cut the ingredient quantities in half. The second option is to put away leftovers for another meal.
Scaling the Recipe for Two Servings:
If you’ll only be using half of a pork tenderloin, follow the recipe instructions, but be sure to check the pork’s internal temperature after about 7 minutes and monitor it closely to avoid overcooking.
Reheating Leftovers:
For best results when reheating, store the cabbage and apple mixture in a small casserole dish with the pork slices on top, cover tightly, and refrigerate for up to 72 hours.
When you’re ready to reheat, remove the pork first, then cover the casserole with foil, and place it in a 350°F oven for 15 minutes. Remove from the oven and arrange the pork on top of the cabbage mixture. Drizzle with a little bit of cider, re-cover, and return the casserole to the oven for 5 to 7 minutes to warm the meat.
Like This Recipe?
If you enjoy sweet and savory flavors like the ones in this dish, you may want to try our Pork Medallions with Chunky Apple Curry, Caribbean Pork Medallions, Spiced Pork Chops with Apples and Onions, or Pork and Squash Skillet Dinner.
Braised Pork Tenderloin with Cabbage and Apples
Ingredients
- 1 pork tenderloin, about 1-1/4 lbs
- Salt and freshly ground black pepper
- 4 strips thick-cut bacon, cut into 1/2-inch pieces
- 2 tablespoons butter
- 1/2 cup diced onion
- 1 clove garlic, minced
- 3 to 4 cups chopped green cabbage, 1/2 medium head, cored
- 1 Granny Smith apple, peeled, cored and diced
- 2/3 cup apple cider
- 2 teaspoons Dijon-style mustard
- 2 teaspoons brown sugar
- Chopped parsley for garnish, (optional)
Instructions
- Using a sharp knife, trim the silver skin from the pork and season on all sides with salt and pepper.
- In a large pan over medium-high heat, fry the bacon until crisp and transfer it to a paper towel-lined plate. Drain most of the fat from the pan, turn the heat to medium-high, and add the pork tenderloin. Sear briefly (no more than 1-1/2 minutes) on all sides, transfer to a plate and set aside.
- Return the pan to the stove over medium heat and add the butter. Add the diced onion and cook until soft and translucent, 3 to 4 minutes, then add the garlic and continue cooking just until fragrant (do not brown). Add the cabbage and cook until wilted, 6 to 8 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 apple, cider, mustard, and brown sugar, combine well, and adjust the seasoning if needed.
- Return the pork tenderloin to the pan, nestling it into the cabbage-apple mixture. Cover and cook until an instant-read thermometer registers 140°F when inserted in the thickest part of the tenderloin, 8 to 10 minutes. Transfer the tenderloin to a cutting board and allow it to rest for 5 minutes before slicing.
- 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 top, and garnish with chopped parsley if desired.
Recipe Notes
- Trim the silverskin from the pork: Silverskin is a thin, pearlescent membrane found on the outside of beef, pork, lamb, and venison tenderloins. Because it doesn’t break down as the meat cooks, it needs to be trimmed away. Remove it by slicing between the membrane and the meat with a sharp knife.
- Sear the pork on all sides in a hot pan: Searing adds flavor and helps to seal in the meat juices. For this recipe, we fry our bacon first, then use a little of that fat to sear the pork tenderloin.
- Don’t use too much liquid: Pork tenderloin only needs a small amount of liquid for braising. Here we’ve chosen to complement the other ingredients by using apple cider, but depending on the flavors you’re going for, chicken broth, white wine, or even orange juice are possible options.
- Don’t overcook: Because these tenderloins are small in diameter, about 10 minutes of braising time is usually adequate to bring the meat to medium doneness.
- Let the meat rest: Whether braised, roasted, or grilled, always let pork tenderloin rest for 5 minutes or so before carving so the juices are reabsorbed into the meat.
Aimee Robinson says
Love this recipe just directed! But I have mixed pork from diet and used turkey kielbasa instead. Simply delicious!
Traci B. says
We are a no sugar (or sugar substitutes) family. In your opinion, if I leave out the brown sugar, will it significantly change this recipe? Could I add some cut carrots to add to the sweetness without adding sugar? Thanks! It looks wonderful.
Lynne Webb says
Hi Traci,
I think you can just omit the brown sugar as the diced apple and cider provide enough in terms of sweetness. The brown sugar just helps to caramelize the cabbage.
Marsha says
Sounds delicious but can you make this recipe in the oven also?
Chris Kilmurray says
Made a double batch. It was fantastic! Wife and I loved it. Lunch leftovers for work… the guys at work will be jealous.
Lynne Webb says
Hi Chris,
I’m glad to hear you liked this easy recipe. Thanks for taking the time to comment.
AJ says
Served with garlic mashed potatoes, and added two apples. THIS WAS AMAZING. My game night friends all devoured it!
Lynne Webb says
Hi AJ,
Glad to hear the dinner was a hit – thanks for letting us know.
mary says
Delicious! Substituted a bit of extra butter instead of bacon, used a Gala Apple instead of Granny Smith , and instead of brown sugar, used 1tsp of molasses and 1 tsp of maple syrup.
Made the changes because those were the ingredients I had on hand. Super!
Great recipe! Lends itself to onhand creativity!
Lynne Webb says
Hi Mary,
I’m glad to hear you enjoyed this recipe and I think the molasses/maple syrup combination was a great idea! Thanks for taking the time to share your variations.
Lauren says
I made this last night! It was delicious and a success with my 2 year old and hubby. Thank you!
Lynne Webb says
Hi Lauren,
So glad to hear you liked the recipe and appreciate you taking the time to let us know!