Dijon Pork with Apples and Cabbage
Description
A honey-mustard marinade gives roast pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.
Ingredients
•
1/2 head green or red cabbage, cored and cut into 1/2-inch-thick wedges
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2 large apples - cored and sliced into thin wedges
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5 tablespoons extra-virgin olive oil divided
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1 1/2 teaspoons kosher salt, divided
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1/2 teaspoon black pepper, divided
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2 (16 ounce) pork tenderloins
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1 tablespoon coarse-grain Dijon-style mustard
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2 tablespoons white wine vinegar
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2 teaspoons honey
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1 teaspoon chopped fresh thyme leaves
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1 tablespoon chopped fresh parsley
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
2
Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
3
Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
4
Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
5
Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing.
6
Serve pork warm with cabbage and apples, garnished with parsley.