Braised Pork Tenderloin with Cabbage and Apples

About This Recipe

Roasting is usually the first method that comes to mind when you think about preparing pork tenderloin, but this tender, quick-cooking cut of pork can be braised to juicy perfection in a very short period of time.

This easy-to-make, one-pan dinner uses a small amount of apple cider combined with brown sugar and Dijon mustard to infuse the pork with flavor as it simmers together with sautéed cabbage, chunks of fresh apple, and bits of crispy bacon.

Key Ingredients

• 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

1. Using a sharp knife, trim the silver skin from the pork and season on all sides of the tenderloin with salt and pepper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

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Braised Pork Tenderloin with Cabbage and Apples

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Tender, juicy, and full of flavor, this braised pork tenderloin cooks along with sautéed cabbage, sweet apples, and smoky bacon to make an easy skillet meal.

Yield: 4 servings

Prep Time: 15 minutes mins

Cook Time : 35 minutes mins

Total Time : 50 minutes mins

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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.

Nutrition Information

Nutrition Facts

Braised Pork Tenderloin with Cabbage and Apples

Amount per Serving

Calories

414

% Daily Value*

Fat

 

22

g

34

%

Saturated Fat

 

9

g

56

%

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

8

g

Cholesterol

 

126

mg

42

%

Sodium

 

348

mg

15

%

Potassium

 

846

mg

24

%

Carbohydrates

 

19

g

6

%

Fiber

 

3

g

13

%

Sugar

 

13

g

14

%

Protein

 

34

g

68

%

Trans Fat

 

0.3

g

Vitamin A

 

275

IU

6

%

Vitamin C

 

27

mg

33

%

Calcium

 

51

mg

5

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

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