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Pork Tenderloin Steaks with Wilted Cabbage and Apples

Pork Tenderloin Steaks with Wilted Cabbage and Apples
PREP TIME
5 min
COOK TIME
20 min
YIELDS
4 servings

Beautiful pork tenderloin is highlighted with a side of your choice of red or green apples and cabbage and served with whole grain dinner rolls.

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Ingredients

1
pork tenderloin
¼
tsp dried thyme
Kosher salt and freshly ground black pepper
2
Tbsp olive oil
1
red or green apple
½
head small red or green cabbage
¼
cup low-sodium chicken broth
2
Tbsp red wine vinegar
1
Tbsp packed light brown sugar
½
cup fresh parsley leaves
4
small whole grain dinner rolls
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Directions

Step 1

Slice the pork tenderloin at a long angle into 4 “steaks” and sprinkle with the thyme and a total of 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 2

Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks to the skillet and cook, turning once, until well browned and just a bit pink in the center, about 7 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Put each steak on a plate to rest.

Step 3

While the steaks cook, core and slice the apple and thinly slice the cabbage. Stir together the broth, vinegar and sugar in a small bowl.

Step 4

When the pork has finished cooking, add the cabbage, apples, 1/4 teaspoon salt and 1/4 teaspoon pepper to the same skillet. Cook, tossing, until slightly wilted, 2 to 3 minutes. Add the broth mixture and continue to cook until the cabbage is tender and the liquid has reduced slightly, 2 to 3 minutes. Remove from the heat and stir in the parsley leaves. Season with additional salt and pepper.

Step 5

Divide the cabbage and apples and any juices in the skillet among the plates with the steaks. Serve with a roll.

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