Skillet Pork Tenderloin with Cabbage
Made with pork medallions and sautéed cabbage, this easy pork skillet comes together in under 30 minutes and features a sweet and tangy apple cider pan sauce.
Servings: 4
Ingredients
- 1 pork tenderloin about 1 pound
- 2 tablespoons stone-ground mustard divided
- 1 teaspoon kosher salt + more to taste
- ½ tablespoon extra virgin olive oil
- 2 cups sliced cabbage any color
- 1 large yellow or white onion thinly sliced
- ⅔ cup apple cider or apple juice
- 1 teaspoon apple cider vinegar
Instructions
- 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 mustard with 1 teaspoon kosher salt. Brush the mixture over the trimmed pork tenderloin, rubbing it in to coat. Then, slice the pork tenderloin into 1-inch medallions.
- Heat the oil in a heavy-bottom skillet or cast iron pan over medium-high heat for 30-60 seconds. Add the pork medallions to the skillet in a single layer, leaving a bit of space between each medallion. Brown for 2 minutes per side, or until just browned. Remove chops from the skillet and place onto a clean plate.
- Add the cabbage and onions to the skillet and sauté for 3-4 minutes, or until the cabbage begins to soften.
- Add the apple cider to the skillet and scrape up any browned bits from the bottom. Bring to a simmer, and then reduce the heat to medium.
- Return the pork medallions and any accumulated juices to the skillet, nestling the pork into the cabbage. Simmer gently for about 5 minutes, or until the pork reaches about 140-143°F.
- Remove the skillet from the heat, stir in the apple cider vinegar, and let the pork rest in the skillet for 5 minutes, or until it reaches an internal temperature of 145°F.
Video
Notes
For Pork: Use pork tenderloin, not pork loin. Tenderloin is long, narrow, and cooks very quickly. Pork tenderloin is thicker and requires a different cooking process.
Mustard: Use stone-ground mustard, not just Dijon, for the best flavor and a bit of texture.
Apple Cider + Apple Cider Vinegar: Use apple cider (or apple juice or even hard apple cider) for cooking and a splash of apple cider vinegar (or white vinegar) to finish.
Storage: Store leftover pork and cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a small splash of apple cider, broth, or water.
Nutrition
Calories: 183kcal | Carbohydrates: 6g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1024mg | Potassium: 555mg | Fiber: 1g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 13.2mg | Calcium: 28mg | Iron: 1.4mg
