Braised Pork Tenderloin with Cabbage and Apples
Tender, juicy and full of flavor, this braised pork tenderloin is cooked along with sautéed cabbage, apples and bacon to make an easy skillet meal.
about 1-1/4 lbs
Salt and freshly ground black pepper
cut into 1/2-inch pieces
medium head green cabbage
cored and chopped (4 to 5 cups)
Granny Smith apple
peeled, cored and cut into cubes
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. Transfer to a paper towel-lined plate and drain all but 1-1/2 tablespoons of fat from the pan.
Turn the heat to medium-high, 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, 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 cubed apple, cider, 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.
Tips for Making This Recipe
Mashed potatoes or fresh, oven-roasted carrots accompany this dish quite nicely.