Pork Tenderloin with Cabbage [Video]

Pork Tenderloin with Cabbage is roasted on top of apples, bacon, herbs, and a medley of seasonings for a hearty one-pan meal. Try this recipe for an easy dinner, or a fancy event, this dish is made to impress!

Got some extra apples laying around? Use them for this amazing Apple Pie Caramel Cheesecake, Apple Bread, and Classic Apple Crumble!

Pork Tenderloin Recipe

Pork Tenderloin with Cabbage is baked to melt-in-your-mouth perfection in this easy weeknight recipe. We use butter, Dijon, apple cider, brown sugar, and herbs to infuse the meat with more flavor while it gets roasted with fresh apples, caramelized cabbage, and crispy bacon. 

We love the way the caramelized veggies and apples get reduced into this smoky, sweet, and savory applesauce that complements the lean and juicy pork perfectly. Get ready for the rave reviews when you serve this to friends and family!

Pork Tenderloin with Cabbage recipe ingredients:

• Pork tenderloin: A couple of pieces about 2 pounds each.
• Bacon: We’re using 8 pieces sliced into ½ inch strips.
• Cabbage: Half of a medium head, chopped with the stem removed.
• Cubed Apples: One each of Granny Smith and Fuji for the perfect tart and sweet flavor. You can use either one with great results!
• Aromatics: Finely chopped onion and minced garlic.
• Herbs and seasonings: Dijon, apple cider and apple cider vinegar, chopped rosemary, and brown sugar.
• Butter: For a richer sauce.

What is the difference between pork loin vs tenderloin?

The tenderloin is cut taken from the backbone, which the loin is from the back itself. It’s very easy to tell the two apart – the first is always boneless plus thin and long, while pork loin is bigger, wider, and flatter. You can also buy it with or without the bone.

Never interchange them in recipes, because they have very different cooking requirements. Wouldn’t want to waste good meat!

How to make Pork Tenderloin with Cabbage?

1. Sear. Crisp up the bacon, transfer to a plate and leave behind a little of the fat. Sear all sides of the tenderloin using bacon fat, until all the sides are beautifully browned. Set aside.
2. Cook the caramelized cabbage-apple mixture. Sauté your aromatics, followed by the butter once fragrant and soft. Then, add the cabbage and sauté until wilted. Add the crispy bacon and continue caramelizing the cabbage. Add the apple chunks, herbs, and seasonings. 
3. Roast. Lay the seared meat on top of the apples and caramelized cabbage. Bake at 350F for 20 mins. Turn the meat a couple of times through. Rest the meat for about 5 mins.
4. Reduce the sauce. Let the apples and vegetables cook down until it turns into a chunky sauce.
5. Serve. Carve the meat, arrange on the bed of apples and caramelized cabbage, and enjoy immediately.

Recipe variations and substitutions:

• Use lemon juice or white wine: These two are great substitutes for apple cider vinegar.
• Dijon mustard substitutions: This recipe will also work with regular yellow mustard, spicy brown mustard, or in a pinch, some Worcestershire sauce or horseradish sauce.
• Use other cuts of pork: Try this recipe with some nice, thick chops.
• Spicy: Add some cayenne or chili flakes for a spicier dish.
• Use pears: No apples? Try subbing with fresh pears. 

Does pork tenderloin get more tender the longer you cook it?

No. The cut is already very tender, to begin with, and it tends to become too tough when overcooked. The best ways to prepare it are high-temp, quick-cooking methods like roasting in the oven, searing, grilling, and sautéing.

What temp should Pork Tenderloin be cooked at?

According to the USDA, it’s safe to eat pork tenderloin at 145F internal temp. They also recommend following that with a 3-minute rest to allow the heat and juices to redistribute throughout the meat.

What to serve with pork tenderloin and cabbage?

We love this dish with some mashed potatoes, soup, and a couple of dinner rolls on the side. They’re also really good with more veggies like roasted asparagus.

How to store leftovers?

Cool them down first, then transfer the leftovers to a storage container. Try to cover the meat with any remaining sauce to prevent it from drying out. To reheat, bake at 400F for 8 to 10 mins. You can also use the microwave.

More Pork recipes to try:

Recipe tips:

• Slice off the silver skin, aka the white membrane off the meat. It’s very tough and won’t get tender during cooking. 
• Sear your meat and caramelize the cabbage VERY WELL. It makes a world of difference to the flavor and color of the dish.
• Don’t carve the meat without letting it rest, or it can dry out.