Pork Tenderloin Steaks with Wilted Cabbage and Apples
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 373 calorie
- Total Fat
- 13.5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 92 milligrams
- Sodium
- 577 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 6 grams
- Protein
- 34 grams
- Sugar
- 13 grams
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
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
Directions
- 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.