Remember this pork tenderloin one pot meal that I made a couple of months ago? This recipe is the fall version, with red cabbage in place of the asparagus and applesauce instead of potatoes on the side. It is just as delicious, and even easier to make.
I cooked one {1 lb.} pork tenderloin for two {with some leftovers for lunch the next day}. To increase the recipe to feed four, add a second 1 lb. pork tenderloin. There's no need to increase the amount of red cabbage, it makes plenty!
Pork Tenderloin with Red Cabbage & Applesauce
1 tbsp. extra virgin olive oil
1 pork tenderloin {about 1 lb.}
salt and pepper
1 small head of red cabbage, thinly sliced
1 tbsp. red wine vinegar
1/4 cup parsley, chopped
applesauce {as much or as little as you like}
Preheat the oven to 450 degrees.
In a cast iron skillet, heat the olive oil over medium high heat. Season the pork on all sides with salt and pepper. Cook the pork tenderloin in the skillet for 8 to 10 minutes, or until all sides are nicely browned.
Turn off the heat, and remove the pork from the skillet and add the red cabbage. Toss the cabbage gently, coating it all evenly with the pork juices from the pan. Lightly salt and pepper the cabbage. Add the pork tenderloin back into the pan on top of the red cabbage.
Put the skillet into the oven, and cook for 10 to 12 minutes. Once the pork is cooked, remove the tenderloin from the pan, and allow it to set for 5 minutes before slicing.
In the meantime, add the red wine vinegar and parsley to the red cabbage. Toss to combine.
Serve the sliced pork and cabbage with applesauce on the side.
Recipe adapted from Real Simple
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