Skillet Pork Tenderloin with Cabbage: 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.
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.
Skillet Pork Tenderloin
This skillet pork tenderloin with cabbage recipe is a quick version of a low and slow pork roast braised with cabbage.
Pork tenderloin cooks up extremely quickly, making this meal a perfect recipe for busy weeknights.
The pork is flavored mustard and then braised in apple cider with cabbage. This easy meal is savory, sweet and not to mention low-carb, paleo, gluten-free and most importantly, tasty!
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 pork in mustard marinade for up to 12 hours, but this is not necessary.
- Slice pork into 1 inch medallions.
Step Two: Sear Pork Tenderloin 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 skillet, nestling in cabbage and cider.
- Simmer for 5 minutes.
- Turn off heat and stir in apple cider vinegar.
Pork Tenderloin VS Pork Loin
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.
- Pork tenderloin is best cooked quickly.
- Pork loin is best when prepared slow-roasted or braised.
- You can not substitute pork loin for pork tenderloin without adjusting cooking temperature and times drastically.
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 under cook 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
- Grilled Jerk Pork Tenderloin with Pineapple Salsa
- Slow Cooker Apple Pork Roast
- Skillet Tuscan Pork Chops
Easy Pork Tenderloin Recipe
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
- 1 pork tenderloin about 1 -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
Heat the oil in a heavy bottom skillet or cast iron pan over medium-high heat.
Slather Pork Tenderloin in 1 tablespoon mustard and 1 teaspoon salt.
Slice pork tenderloin into 1 inch medallions.
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 skillet, nestling in cabbage and cider. Simmer for 5 minutes.
Turn off heat and stir in apple cider vinegar.
To Make Pork with Cabbage, You May Need
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