Pork Tenderloin With Cabbage and Apple Slaw

Pork Tenderloin with Cabbage and Apple Slaw
Hallie Burton
Serves 4
preparation
20
minutes
cooking
30
minutes

Ingredients

3
tablespoons
olive oil
2
pork tenderloins (1 1/4 pounds total)
kosher salt and black pepper
2
tablespoons
rice vinegar
1
tablespoon
honey
1
small Napa cabbage (about 1 pound)—quartered, cored, and thinly sliced
1
crisp red apple (such as Gala or Fuji), cut into thin wedges
1/4
cup
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.
Kate Merker
March 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 42 %
  • Protein 32 g
  • Carbohydrate 12 g
  • Sugar 9 g
  • Fiber 2 g
  • Fat 15 g
  • Sat Fat 3 g
  • Calcium 70 mg
  • Iron 2 mg
  • Sodium 436 mg
  • Cholesterol 84 mg
What does this mean? See Nutrition 101.