Apple Cider Braised Pork Tenderloin with Cabbage

A platter of braised pork tenderloin, sliced and served on a bed of cabbage, apples, and bacon, a bowl of roasted potatoes on the side.

4.56 from 36 votes

Apple Cider Braised Pork Tenderloin with Cabbage

This braised pork tenderloin is a one-pan dinner of pork, sautéed cabbage, apples, and bacon. The pork is gently braised in apple cider together with the other ingredients, creating a balanced sweet-savory dish that's on the table in just under an hour.

Prep Time20

Cook Time35

Total Time55

Course: Entrées

Cuisine: American

Servings: servings

Author: Lynne Webb

Ingredients

1 whole pork tenderloin 1 to 1-1/4 lbs
Salt and freshly ground black pepper
5 strips bacon cut into 1/2-inch pieces
2 tablespoons butter
1/2 cup diced onion
1 clove garlic minced
4 to 5 cups chopped green cabbage about 1/2 medium head, cored
2 apples peeled, cored, and cut into 3/4-inch chunks
3/4 cup apple cider
1 tablespoon Dijon-style mustard
1 tablespoon brown sugar
Chopped parsley for garnish (optional)

Instructions

Using a sharp knife, trim the silver skin from the pork tenderloin. Season all sides with 3/4 teaspoon kosher salt and freshly ground black pepper; set aside.
In a large, heavy skillet over medium-high heat, cook the bacon until crisp. Transfer the bacon to a paper towel–lined plate. Carefully pour off excess fat, leaving about 1-1/2 tablespoons in the pan.
Return the pan to medium-high heat and add the pork tenderloin. Sear on all sides until lightly browned, about 2 minutes total (the pork will not be cooked through). Transfer to a plate and set aside.
Reduce the heat to medium and add the butter. Once melted, add the onion and cook until soft and translucent, 3 to 4 minutes. Add the garlic and cook just until fragrant, about 30 seconds, taking care not to brown it.
Add the cabbage to the pan, season with 1/2 teaspoon salt and a few grinds of black pepper, and cook, stirring often, until wilted, about 5 to 6 minutes.
Stir the reserved bacon into the cabbage mixture and continue cooking until the cabbage is lightly caramelized, about 4 to 5 minutes more.
Add the apples, apple cider, Dijon mustard, and brown sugar. Stir well to combine, then taste and adjust seasoning if needed.
Nestle the pork tenderloin into the cabbage and apple mixture. Cover the pan and cook over medium heat until an instant-read thermometer inserted into the thickest part of the pork registers 135°F, about 7 to 10 minutes.
Transfer the pork to a cutting board and let it rest for 5 minutes. (The internal temperature will rise slightly as it rests.)
While the pork rests, increase the heat under the cabbage mixture to medium-high and cook, stirring often, until any remaining liquid has evaporated and the apples are tender.
To serve, transfer the cabbage and apple mixture to a serving platter. Slice the pork tenderloin and arrange it over the cabbage. Garnish with chopped parsley if desired.

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