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, ½ 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.