Pork Tenderloin With Cabbage and Apple Slaw

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Photo by Hallie Burton
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 321 calories
    • Calories 42 calories from fat
    • Fat 15 g
    • Sat Fat 3 g
    • Cholesterol 84 mg
    • Sodium 436 mg
    • Protein 32 g
    • Carbohydrate 12 g
    • Sugar 9 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 70 mg

Ingredients

  1. Check 3tablespoons olive oil
  2. Check 2 pork tenderloins (1 1/4 pounds total)
  3. Check kosher salt and black pepper
  4. Check 2tablespoons rice vinegar
  5. Check 1tablespoon honey
  6. Check 1 small Napa cabbage (about 1 pound)—quartered, cored, and thinly sliced
  7. Check 1 crisp red apple (such as Gala or Fuji), cut into thin wedges
  8. Check 1/4cup fresh cilantro

Directions

  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
  2. Season the pork with ½ teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
  3. Transfer the skillet to the oven and roast until the pork is cooked through, 12 to 14 minutes. Let rest at least 5 minutes before slicing.
  4. Meanwhile, in a large bowl, combine the vinegar, honey, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
  5. Add the cabbage and apples and toss. Let sit for at least 5 minutes, tossing occasionally. Fold in the cilantro and serve with the pork.