Skillet Pork Tenderloin with Cabbage

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

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.

More Pork Recipes

• Instant Pot Pork Tacos
• Honey Garlic Pork Chops
• Bacon-Wrapped Pork Tenderloin
• Slow Cooker Apple Pork Roast
• Skillet Tuscan Pork Chops
• Grilled Pork Tenderloin

Skillet Pork Tenderloin with Cabbage

Tender pork tenderloin chops are pan seared with cabbage, mustard and cider for an easy, healthy, low carb pork tenderloin recipe

5 from 6 votes

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Course: Main Course

Cuisine: German

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Calories: 183kcal

Author: Kristen Chidsey

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

Instructions

• Rub Pork Tenderloin in 1 tablespoon mustard and 1 teaspoon salt. 
• Slice pork tenderloin into 1 inch medallions. 
• Heat the oil in a heavy bottom skillet or cast iron pan over medium-high heat. 
• Sear pork tenderloin 1-2 minutes per side, or until browned. Remove chops from skillet and place onto a clean plate. 
• Add cabbage and onion to skillet and saute for 3-4 minutes, or until cabbage begins to soften. 
• Add in apple cider, 1/2 teaspoon 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.  Serve immediately.

Notes

• Be sure to use pork tenderloin, not pork loin. 
• Green or red or a combination of shredded cabbage can be used. 
• Store leftovers in the refrigerator for up to 3 days. 
• Hard Apple Cider or apple juice may be used in place of regular apple cider. 

Nutrition Facts

Skillet Pork Tenderloin with Cabbage

Amount Per Serving

Calories 183 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Cholesterol 73mg24%

Sodium 1024mg45%

Potassium 555mg16%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 4g4%

Protein 24g48%

Vitamin A 35IU1%

Vitamin C 13.2mg16%

Calcium 28mg3%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!