Pork Tenderloin Steaks with Wilted Cabbage and Apples

Total Time:
25 min
5 min
20 min

4 servings

  • 1 pork tenderloin, trimmed (1 1/4 pounds)
  • 1/4 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 green or red apple
  • 1/2 head small red or green cabbage
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons red wine vinegar
  • 1 tablespoon packed light brown sugar
  • 1/2 cup fresh parsley leaves
  • 4 small whole grain dinner rolls
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  • Slice the pork tenderloin at a long angle into 4 "steaks" and sprinkle with the thyme and a total of 1/2 teaspoon salt and 1/4 teaspoon pepper.

  • Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks to the skillet and cook, turning once, until well browned and just a bit pink in the center, about 7 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Put each steak on a plate to rest.

  • While the steaks cook, core and slice the apple and thinly slice the cabbage. Stir together the broth, vinegar and sugar in a small bowl.

  • When the pork has finished cooking, add the cabbage, apples, 1/4 teaspoon salt and 1/4 teaspoon pepper to the same skillet. Cook, tossing, until slightly wilted, 2 to 3 minutes. Add the broth mixture and continue to cook until the cabbage is tender and the liquid has reduced slightly, 2 to 3 minutes. Remove from the heat and stir in the parsley leaves. Season with additional salt and pepper.

  • Divide the cabbage and apples and any juices in the skillet among the plates with the steaks. Serve with a roll.

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