Health

Pork Tenderloin with Cabbage and Apple Slaw

pork-cabbage-slaw Photo: Hallie Burton

Ingredients

  • 1/2 tablespoon olive oil
  • 2 pork tenderloins (1 1/4 pounds total)
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 small Napa cabbage (about 1 pound), quartered, cored, and thinly sliced
  • 1 crisp red apple (such as Gala or Fuji), cut into thin wedges
  • 1/4 cup fresh cilantro sprigs

Preparation


1. Preheat oven to 400°. Heat oil in a large ovenproof skillet over medium-high heat. Season pork with 1/2 teaspoon each salt and pepper; cook, turning occasionally, for 6–8 minutes or until browned.

2. Transfer skillet to the oven, and roast at 400° for 12-14 minutes or until pork is cooked through. Let rest for at least 5 minutes before slicing.

3. Meanwhile, combine the vinegar, honey, and remaining salt and pepper in a large bowl. Add the cabbage and apples; toss. Let slaw sit for 5 minutes, tossing occasionally. Fold in cilantro, and serve with the pork.


  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 3-4 slices pork plus 1 1/2 cups salad)

Nutritional Information

Calories per serving: 247
Fat per serving: 8g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 32g
Carbohydrate per serving: 11g
Fiber per serving: 2g
Cholesterol per serving: 94mg
Iron per serving: 2mg
Sodium per serving: 284mg
Calcium per serving: 38mg

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