A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
354 Calories
Recipe Instructions
Step 1
Preheat 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.
Step 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.
Step 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.
Step 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.
Step 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. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).
Ingredients
2 teaspoons honey
1 tablespoon chopped fresh parsley
2 tablespoons white wine vinegar
1 tablespoon coarse-grain Dijon-style mustard
2 (16 ounce) pork tenderloins
1 teaspoon chopped fresh thyme leaves
2 large apples - cored and sliced into thin wedges
5 tablespoons extra-virgin olive oil divided
1.5 teaspoons kosher salt, divided
0.5 head green or red cabbage, cored and cut into 1/2-inch-thick wedges
