Best 3 Pork Tenderloin With Roasted Cabbage Recipes

**Indulge in a Flavorful Culinary Journey with Pork Tenderloin and Roasted Cabbage: Two Recipes for a Delightful Meal**

Embark on a culinary journey that tantalizes your taste buds with two delectable recipes centered around succulent pork tenderloin and roasted cabbage. These dishes, meticulously crafted to deliver a harmonious blend of flavors and textures, promise an unforgettable dining experience.

The first recipe, **Pork Tenderloin with Roasted Cabbage and Apples**, presents a tender and juicy pork tenderloin roasted to perfection alongside roasted cabbage and sweet apples. The combination of savory pork, slightly charred cabbage, and the natural sweetness of apples creates a symphony of flavors.

The second recipe, **Pork Tenderloin with Roasted Cabbage and Dijon Mustard Sauce**, takes a more savory turn. The pork tenderloin is roasted with aromatic herbs and spices, while the roasted cabbage adds a touch of smokiness. The crowning glory of this dish is the rich and tangy Dijon mustard sauce, which adds a delightful piquancy to each bite.

Both recipes offer detailed instructions, ensuring that home cooks of all skill levels can recreate these culinary masterpieces in their own kitchens. Whether you're a seasoned chef or just starting your culinary adventures, these recipes promise a delightful and rewarding experience. So, gather your ingredients, prepare your taste buds, and embark on a flavor-filled journey with pork tenderloin and roasted cabbage.

Let's cook with our recipes!

DIJON PORK WITH APPLES AND CABBAGE

Dijon Pork with Apples and Cabbage image

A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.

Provided by Molly Gilbert

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

½ head green or red cabbage, cored and cut into 1/2-inch-thick wedges
2 large apples - cored and sliced into thin wedges
5 tablespoons extra-virgin olive oil divided
1 ½ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
2 (16 ounce) pork tenderloins
1 tablespoon coarse-grain Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons honey
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley

Steps:

Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).

Nutrition Facts : Calories 353.8 calories, Carbohydrate 18.2 g, Cholesterol 84.3 mg, Fat 18.8 g, Fiber 4.2 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 619.4 mg, Sugar 12.5 g

PORK TENDERLOIN WITH CABBAGE

Pork Tenderloin With Cabbage image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 tablespoons unsalted butter
1/2 small head red cabbage, cored and thinly sliced
1/3 cup golden raisins
3 tablespoons red wine vinegar, plus more to taste
1 cup apple cider
1/2 teaspoon ground allspice
Kosher salt and freshly ground pepper
2 pork tenderloins (1 3/4 pounds total), halved crosswise
1 tablespoon extra-virgin olive oil
1 1/2 cups low-sodium chicken broth
1 teaspoon all-purpose flour
2 tablespoons horseradish, drained

Steps:

Preheat the oven to 400 degrees F. Melt 3 tablespoons butter in a pot over medium-high heat. Add the cabbage, raisins, vinegar, cider, 1/4 teaspoon allspice and 1/2 teaspoon each salt and pepper; bring to a boil. Reduce the heat and simmer, covered, 20 minutes. Uncover and simmer until the liquid is almost gone. Add salt and more vinegar to taste.
Meanwhile, sprinkle the pork with the remaining 1/4 teaspoon allspice, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat the olive oil in an ovenproof skillet over medium-high heat. Brown the pork on all sides, then transfer to a roasting pan (reserve the skillet) and roast until a thermometer inserted into the meat registers 145 degrees F to 150 degrees F, 10 to 15 minutes. Transfer to a cutting board.
Boil the broth in the skillet until reduced by one-third. Mix the flour and the remaining 1 tablespoon butter, whisk into the broth and boil 1 minute. Stir in the horseradish. Slice the pork; serve with the cabbage and sauce.

Nutrition Facts : Calories 496, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 168 milligrams, Sodium 208 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 46 grams

PORK AND CABBAGE DINNER

Pork and Cabbage Dinner image

I put on this pork roast in the morning to avoid that evening dinner rush so common on busy weeknights. All I do is fix a side of family-favorite potatoes and we can sit down to a satisfying supper.-Trina Hinkel, Minneapolis, Minnesota

Provided by Taste of Home

Categories Dinner

Time 4h15m

Yield 8-10 servings.

Number Of Ingredients 9

Ingredients

1 pound carrots
1-1/2 cups water
1 envelope onion soup mix
2 garlic cloves, minced
1/2 teaspoon celery seed
1 boneless pork shoulder butt roast (4 to 6 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds, cabbage, cut into 2-inch pieces

Steps:

Cut carrots in half lengthwise and then into 2-in. pieces. Place in a 5-qt. slow cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours., Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the meat and cabbage are tender., Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast.

Nutrition Facts :

Tips:

Choose a pork tenderloin that is about 1 pound in weight. This will ensure that it cooks evenly.
To prevent the pork tenderloin from drying out, cook it over medium heat and do not overcook it. You can check the internal temperature of the pork tenderloin with a meat thermometer to ensure that it is cooked to your desired doneness.
If you are using a cast iron skillet to cook the pork tenderloin, be sure to preheat the skillet over medium heat before adding the pork. This will help to create a nice sear on the outside of the pork.
Roasted cabbage is a great side dish for pork tenderloin. To roast the cabbage, simply cut it into wedges and toss it with olive oil, salt, and pepper. Then, roast the cabbage in a preheated oven at 400 degrees Fahrenheit for about 20-25 minutes, or until it is tender and caramelized.
You can also add other vegetables to the roasting pan with the cabbage, such as carrots, potatoes, or onions.

Conclusion:

Pork tenderloin with roasted cabbage is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork is tender and juicy, and the cabbage is roasted to perfection. This dish is sure to please everyone at the table.