Dijon Pork Recipe with Apples and Cabbage: An Easy One-Pan Meal

Ingredients

• 0.5 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
• 1.5 teaspoons kosher salt, divided
• 0.5 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

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Position one rack in the center and another 4 inches from the broiler. Lightly coat a rimmed baking sheet with cooking spray.
2. In a bowl, toss the shredded cabbage and chopped apples with 3 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the mixture evenly on the prepared baking sheet.
3. Pat the pork tenderloin dry and season with the remaining teaspoon of salt and 1/4 teaspoon of pepper. In a separate small bowl, whisk together the remaining 2 tablespoons of olive oil with Dijon mustard, apple cider vinegar, honey, and fresh thyme. Spread the honey-mustard mixture evenly over all sides of the pork, then place the pork on top of the cabbage and apple mixture on the baking sheet.
4. Roast on the center rack of the preheated oven until an instant-read thermometer inserted into the thickest part of the tenderloin registers 130 degrees F (about 25 minutes).
5. Remove the pan from the oven and switch the oven setting to broil. Once the broiler is hot, place the pan on the top rack and broil until the pork develops a golden-brown crust, the thermometer reads 145 degrees F, and the cabbage and apples are lightly charred (about 5 minutes). Tent the pan loosely with aluminum foil and let the pork rest for 10 minutes before slicing.
6. Slice the Dijon pork and serve warm with the roasted cabbage and apples. Garnish with fresh parsley, if desired.

Nutrition

• Calories: 354 kcal
• Fat Content: 19 g
• Fiber Content: 4 g
• Sugar Content: 13 g
• Sodium Content: 619 mg
• Protein Content: 28 g
• Cholesterol Content: 84 mg
• Carbohydrate Content: 18 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g