Name: Skillet Pork Tenderloin with Cabbage
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 pork tenderloin (about 1 to 1 1/4 pounds); 1/2 tablespoon olive oil; 1 1/2 teaspoons kosher salt (divided); 2 tablespoons stone ground mustard (divided); 2 cups sliced cabbage; 1 onion (thinly sliced); 2/3 cup apple cider; 1 teaspoon apple cider vinegar

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Skillet Pork Tenderloin with Cabbage is an easy, one-pot pork and cabbage meal. Tender pork tenderloin chops are pan-seared with mustard, cider, and cabbage for a quick and healthy dinner that is full of flavor and gluten-free and low carb.

This pork tenderloin recipe is quick to make, yet absolutely delicious. The classic pairing of pork and cabbage with mustard and apple cider creates a mouth-watering meal that is ready in less than 30 minutes.

I grew up in an area heavily influenced by Polish ancestors. And therefore, we ate a lot of pork with cabbage.

I have to say the combination of tender savory pork with sharp, bitter cabbage is really perfect. The cabbage cuts through the pork and adds dimension to a pretty mild piece of meat.

This skillet pork tenderloin with cabbage recipe is a quick version of a low and slow pork roast braised with cabbage.

Instead of pork loin, pork tenderloin is used as it cooks up extremely quickly, making this meal a perfect recipe for busy weeknights.

Key Ingredients

This skillet meal is made with only a few ingredients, but they all work together to create a flavorful, sweet, and tangy dish.

Pork Tenderloin: There is a huge difference between pork loin and pork tenderloin. Even though both cuts of meat are from the same portion of a pig, how they are cut and cooked is extremely different. You can not substitute pork loin for pork tenderloin without adjusting cooking temperature and times drastically, so be sure to read the package of meat carefully. Pork tenderloins are long and skinny and typically come in a package of two tenderloins.
Cabbage: Green or red cabbage can be used. I like the combination of both to add color to the pork and cabbage dish.
Apple Cider: Apples and pork are a perfect pair. The apple cider helps to sweeten this dish and wilts down the cabbage as it cooks. Use regular apple cider, hard apple cider, or even apple juice.
Mustard: Grainy Dijon mustard adds a bit of texture and balance to the dish. Spicy brown mustard can be used in a bind.
Apple Cider Vinegar: Finishing this dish with a splash of vinegar really adds to the flavor of the dish, don't overlook this ingredient, but feel free to use white wine vinegar if that is all you have on hand.

How To Pan Sear Pork Tenderloin

Step One: Prepare Pork Tenderloin

Slather Pork Tenderloin in 1 tablespoon mustard and 1 teaspoon salt.
At this point, you can leave the pork in mustard marinade for up to 12 hours, but this is not necessary.
Slice pork into 1-inch medallions.

Step Two: Sear Chops

Sear pork tenderloin 1-2 minutes per side, or until browned. Remove chops from skillet and place onto a clean plate.

Step Three: Pan Fry Cabbage

Add cabbage and onion to skillet and saute for 3-4 minutes, or until cabbage begins to soften.
I like to use a mixture of green and purple cabbage for color, but just one variety of cabbage is fine.

Step Four: Simmer Pork with Cabbage

Add in apple cider, remaining salt, remaining mustard, and bring to a simmer.
Add pork tenderloin slices back to the skillet, nestling in cabbage and cider.
Simmer for 5 minutes.
Turn off heat and stir in apple cider vinegar.

Pork Tenderloin Temperature

The USDA states that pork tenderloin is safe to eat at 145 degrees.
For pan-fried pork tenderloin, cook until pork reaches 140 degrees and let rest for 5 minutes before serving. (The pork tenderloin chops will reach 145 degrees by this time.)
For this dish, don't worry too much about taking an internal temperature of the pork, these pork chops cook so fast, it is hard to undercook them. While it is easy to overcook, be sure to follow the recipe as stated for perfectly cooked meat.

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