Skillet Pork Tenderloin with Cabbage

5 from 14 votes

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

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: German

Servings:

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 stone ground mustard with 1 teaspoon kosher salt. Brush this mixture evenly over the trimmed pork tenderloin, rubbing with hands if needed to coat. Then slice the pork tenderloin into 1-inch medallions.
Heat ½ tablespoon extra virgin olive oil in a heavy bottom skillet or cast iron pan over medium-high heat. Once oil has heated, sear pork tenderloin 1-2 minutes per side, or until browned. Remove chops from skillet and place onto a clean plate.
Add 2 cups sliced cabbage and 1 large yellow onion (sliced) to skillet and saute for 3-4 minutes, or until cabbage begins to soften.
Add in ⅔ cup apple cider an additional and pinch of salt 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 1 teaspoon apple cider vinegar into the mixture and serve immediately.

For Pork: Use pork tenderloin, not pork loin--they are different cuts of pork and require different cooking times.

For Apple Cider: Use hard apple cider or apple juice in place of apple cider. NOT apple cider vinegar.

Storage: Leftovers can be refrigerated for up to 3 days in an airtight container.