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This Skillet Pork Tenderloin with Cabbage features tender pork medallions and sautéed cabbage simmered in a sweet and tangy sauce made with apple cider and mustard. Ready in under 30 minutes, this one-pan dinner delivers the classic flavor of pork, apples, and cabbage without a long braise.
I have long loved pairing pork with apples, whether I am making my Pork Chops with Apples or Slow Cooker Apple Pork Loin Roast. Here, the apple cider adds that same subtle sweetness while helping soften the cabbage as it simmers.
Pork Tenderloin and Cabbage at a Glance
- Ready in under 30 minutes. Pork tenderloin cooks quickly, making this a great option when you are short on time.
- Made in one skillet. The pork, cabbage, onions, and sauce all cook in the same pan for easier cleanup.
- Sweet, savory, and tangy. Apple cider, stone-ground mustard, and a splash of apple cider vinegar balance the mild pork and cabbage.
- Gluten-Free and dairy-free. With just a bit of apple cider, this skillet dinner is lower in carbs, too.
Kristen's Keys for Skillet Pork Tenderloin
This pork tenderloin with cabbage recipe turns a handful of simple ingredients into a flavorful, satisfying dinner in under 30 minutes. But because pork tenderloin is so lean, there's a small window between juicy and overcooked. These are the tips I've found make the biggest difference for keeping the pork tender and flavorful.
- Use pork tenderloin, not pork loin. Pork tenderloin cooks much faster than pork loin, which is why it works so well for this quick skillet dinner.
- Pat the pork dry. After trimming, blot the tenderloin with a paper towel before adding the mustard. A dry surface helps the mustard adhere and brown better in the skillet.
- Cut the pork into even 1-inch medallions. This gives the pork more surface area to brown and soak up the apple cider, which means more flavor. It also speeds up the cooking process, so you can get dinner done in under 30 minutes.
- Sear first, then finish gently. Browning the pork builds flavor, while returning it to the pan briefly at the end keeps it from drying out.
- Use both apple cider (or juice) and apple cider vinegar. The apple cider helps braise the cabbage and sweeten the juice, while the vinegar brightens the dish's otherwise simple flavors.
- Use a thermometer. Pork tenderloin is best when it reaches 145°F after resting. I pull the medallions from the heat around 140-143°F, then let carryover heat finish the job, which helps keep the pork from overcooking and drying out.
Happy Cooking! xo Kristen
Notes on Ingredients
- Pork Tenderloin: Be sure the package says pork tenderloin, not pork loin. Tenderloins are typically long and narrow and are often sold two per package. I typically use one tenderloin and freeze the other for future use. If you have pork loin on hand, I suggest trying Slow Cooker Pork Roast with Apples for a similar flavor profile.
- Cabbage: Green cabbage, red cabbage, or a combination of both will work. I like using both because it adds color, but using just green cabbage keeps things simple.
- Onion: A yellow, sweet, or white onion all pair nicely with the pork and cabbage.
- Apple Cider: It sweetens the dish and helps the cabbage wilt. Use regular cider, hard cider, or apple juice. I use apple juice to sweeten my pork and sauerkraut, and apple cider works the same way.
- Mustard: Use stone-ground mustard, not just mustard labeled Dijon, for the best flavor and a bit of texture. Spicy brown mustard works in a bind.
- Apple Cider Vinegar: Use white wine vinegar if that's what you have. Just don't skip the vinegar entirely.
How to Make Pork Tenderloin with Cabbage
Step One: Remove the Silver Skin from the Pork Tenderloin
- Slip a knife blade just under the silver skin to make a "tab" to hold on to.
- Hold the tab with one hand and run the blade under the membrane, keeping it angled away from the meat, so you remove only the silver skin and not the meat itself.
- Discard the membrane and pat the pork dry with a paper towel.
Step Two: Season Pork
- Coat the tenderloin with mustard and salt. I find it easiest to simply use my hands here.
- Cut the tenderloin crosswise into 1-inch medallions.
Step Three: Sear the Pork
- Heat a bit of oil in a large skillet over medium-high heat.
- Add the pork medallions in a single layer and sear for 1 to 2 minutes per side, until browned. You are not trying to cook the pork all the way through yet.
- Once browned on each side, transfer the seared pork to a clean plate.
Step Four: Sauté the Cabbage and Onion
- Add the sliced cabbage and onion to the same skillet. Cook for 3 to 4 minutes, stirring occasionally, until the cabbage begins to wilt and the onion starts to soften. If you feel the cabbage is browning too quickly, lower the heat.
- Once the cabbage has wilted, pour in the apple cider and add the remaining mustard and salt. Then, scrape up any browned bits from the bottom of the skillet. Those browned bits add flavor and shouldn't be left on the bottom of the pan.
Step Five: Finish Cooking the Pork
- Return the pork medallions and any accumulated juices to the skillet, nestling the pork into the cabbage.
- Simmer gently for about 5 minutes, or until the pork reaches about 140-143°F.
- Remove the skillet from the heat, stir in the apple cider vinegar, and let the pork rest in the skillet for 5 minutes. The internal temperature should rise to the USDA-recommended 145°F as it rests.
How to Serve Pork Tenderloin with Cabbage
Since you already have pork and vegetables in the skillet, this meal doesn't need much added, but you may want to try the following sides.
- To Soak Up the Pan Sauce: The pork and cabbage pair beautifully with Instant Pot mashed potatoes, mashed sweet potatoes, or buttered noodles.
- To Keep Dinner Lower in Carbs: Try a steamed veggie or a simple side salad, such as spinach avocado salad.
- For the Pickier Eaters: Serve the pork medallions alongside potatoes or Instant Pot applesauce and offer a small portion of cabbage on the side. Sometimes separation is the difference between "absolutely not" and actually trying dinner; at least that was the case with my picky kids.
Storage Instructions
- Leftovers: Store leftover pork and cabbage in an airtight container in the refrigerator for up to 3 days.
- Reheat: For the best texture, reheat gently in a covered skillet over medium-low heat with a small splash of apple cider, broth, or water.
More Pork Recipes
- Honey Garlic Pork Chops
- Balsamic Pork Tenderloin
- Bacon-Wrapped Pork Tenderloin
- Instant Pot Pork Tenderloin
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Skillet Pork Tenderloin with Cabbage
Made with pork medallions and sautéed cabbage, this easy pork skillet comes together in under 30 minutes and features a sweet and tangy apple cider pan sauce.
Video
Ingredients
- 1 pork tenderloin, about 1 pound
- 2 tablespoons stone-ground mustard, divided
- 1 teaspoon kosher salt, + more to taste
- ½ tablespoon extra virgin olive oil
- 2 cups sliced cabbage, any color
- 1 large yellow or white onion, thinly sliced
- ⅔ cup apple cider, or apple juice
- 1 teaspoon apple cider vinegar
Instructions
- To remove the silver skin from the pork tenderloin slip a knife blade just under the silver skin making a "tab" to hold on to. Hold on to that tab with one hand and then run the blade of the knife under the membrane, keeping it angled away from the meat, to remove just the silver skin, not the meat itself. Discard the membrane and pat the pork dry with a paper towel.
- In a small bowl, combine 1 tablespoon mustard with 1 teaspoon kosher salt. Brush the mixture over the trimmed pork tenderloin, rubbing it in to coat. Then, slice the pork tenderloin into 1-inch medallions.
- Heat the oil in a heavy-bottom skillet or cast iron pan over medium-high heat for 30-60 seconds. Add the pork medallions to the skillet in a single layer, leaving a bit of space between each medallion. Brown for 2 minutes per side, or until just browned. Remove chops from the skillet and place onto a clean plate.
- Add the cabbage and onions to the skillet and sauté for 3-4 minutes, or until the cabbage begins to soften.
- Add the apple cider to the skillet and scrape up any browned bits from the bottom. Bring to a simmer, and then reduce the heat to medium.
- Return the pork medallions and any accumulated juices to the skillet, nestling the pork into the cabbage. Simmer gently for about 5 minutes, or until the pork reaches about 140-143°F.
- Remove the skillet from the heat, stir in the apple cider vinegar, and let the pork rest in the skillet for 5 minutes, or until it reaches an internal temperature of 145°F.
Notes
For Pork: Use pork tenderloin, not pork loin. Tenderloin is long, narrow, and cooks very quickly. Pork tenderloin is thicker and requires a different cooking process.
Mustard: Use stone-ground mustard, not just Dijon, for the best flavor and a bit of texture.
Apple Cider + Apple Cider Vinegar: Use apple cider (or apple juice or even hard apple cider) for cooking and a splash of apple cider vinegar (or white vinegar) to finish.
Storage: Store leftover pork and cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a small splash of apple cider, broth, or water.
Nutrition
Calories: 183kcalCarbohydrates: 6gProtein: 24gFat: 6gSaturated Fat: 1gCholesterol: 73mgSodium: 1024mgPotassium: 555mgFiber: 1gSugar: 4gVitamin A: 35IUVitamin C: 13.2mgCalcium: 28mgIron: 1.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love cabbage but my husband absolutely does not. The faces until he took a bite were hilarious. He loved it and has requested it be added to our monthly meal plan. Delicious!!
Now that is a HUGE compliment! Thank you so much for sharing, Adele!
I had some leftover roast pork tenderloin and some shredded cabbage and adapted this recipe for a nice simple dinner.
What a great use of leftovers! Thank you for sharing.
Took me right back to Octoberfest in Munich Germany. So good!
YAY! So happy you enjoyed your "vacation" via dinner 🙂
This was so delicious and super flavorful. I mistakenly used a loin filet so I had to let it cook longer at each step but it worked and the meat was so tender. I will be making this again. My family loved it.
Thanks for sharing, Kelly! Love hearing you and your family enjoyed!
Really enjoyed this as did my very Polish wife. We went with a mix of apple cider vinegar and chicken stock instead of the straight apple cider, and used Dijon to slather the tenderloin and whole grain to add in to the cabbage. Definitely staying in our repertoire!!
Hi Kathleen! I am so glad you enjoyed and thanks for taking the time to leave a review.
Great meal! This will be one we do again. Easy ingredients and prep and was really delicious. I served this with a baked sweet potato and it was a really good combo
I am so glad you enjoyed! And this would be great with a sweet potato.
A delicious family meal, I can't wait to try cabbage this way, it looks so good!
Love a juicy pork tenderloin! The addition of cabbage is perfect for this dish!!!