One-Pot Wonder: Rosemary Dijon Pork Tenderloin with Red Cabbage and Apples
Updated: January 20, 2025
You know one of my secrets to living a simple, beautiful life? Use as few dishes as possible when making dinner.
The other day, I was flipping through my latest copy of Clean Eating Magazine and came across a delicious-looking meal. Naturally, I decided to tweak it to make it simpler, more practical, and perfect for our family. The result? A one-pot wonder that’s healthy, flavorful, and even kid-approved—no complaints about eating cabbage, which felt like a miracle!
I’ll admit, red cabbage hasn’t always been my go-to. It’s not that I dislike it; I just don’t think to cook with it. But after making this dish, I’m officially converted. Not only is red cabbage deliciously mild, but it’s also a nutritional powerhouse.
Here’s why you should love red cabbage as much as I do:
- Fiber-rich: Like all veggies, it keeps things moving.
- Nutrient-packed: Its vibrant purple hue comes from phytochemicals and antioxidants. Plus, it’s loaded with vitamins (C, A, E, K, and B-complex) and minerals (calcium, manganese, magnesium, iron, and potassium).
- Detox-friendly: As a member of the cruciferous family, it supports your body’s natural detox processes.
Ready to give red cabbage a shot? Let’s dive into this easy and delicious recipe.
Below is the Traditional Dutch Oven Version, but below the recipe card are variations for the crockpot and the Insta-pot, so you can make it in whichever is most convenient for you!
Rosemary Dijon Pork Tenderloin with Red Cabbage and Apples
Ingredients
- 1 large apple diced
- 3 heaping cups of thinly sliced red cabbage
- 3 tbsp apple cider vinegar
- 2 tbsp rosemary
- 2 tsp coarse sea salt
- Lots of freshly ground black pepper
- 1 –1.5 lb pork tenderloin
- 1 large shallot finely diced
- ½ cup chicken broth
- 3 tbsp butter
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
Instructions
- Directions:
- Preheat oven to 350°F.
- Heat olive oil in a Dutch oven. Brown the pork tenderloin on all sides, then remove and set aside.
- Add shallots to the pot and sauté for 2–3 minutes. Stir in the cabbage, a pinch of sea salt, and pepper. Cook for 5 minutes, then mix in the diced apple.
- Sprinkle rosemary, remaining salt, and pepper over the pork tenderloin. Place it on top of the cabbage and apples.
- In a microwave-safe bowl, combine chicken broth, Dijon mustard, and apple cider vinegar. Add butter and microwave until melted. Pour this mixture over the pork and cabbage.
- Cover with an oven-safe lid and bake for about 20 minutes, or until the pork reaches an internal temperature of 140°F.
- Let the pork rest for a few minutes before slicing. Serve on a bed of cabbage and apples.
Notes
Instant Pot Version: Rosemary Dijon Pork Tenderloin with Red Cabbage and Apples
Because let’s be honest—there’s only one thing better than a one-pot meal, and that’s a one-pot meal the Instant Pot cooks for you.
Ingredients:
Same as the traditional recipe, but reduce chicken broth to ¼ cup.
Directions:
- Turn on the sauté function. Heat olive oil, then brown the pork tenderloin on all sides. Remove and set aside.
- Add shallots to the pot and sauté for 2 minutes. Stir in cabbage, a pinch of sea salt, and pepper. Sauté for 5 minutes, then mix in the diced apple.
- Sprinkle rosemary, remaining salt, and pepper over the pork tenderloin. Place it on top of the cabbage and apples.
- In a microwave-safe bowl, combine chicken broth, Dijon mustard, and apple cider vinegar. Add butter and microwave until melted. Pour this mixture over the pork and cabbage.
- Seal the Instant Pot lid and set to Manual (Pressure Cook) for 15 minutes.
- Let the pressure release naturally or use the quick-release valve.
- Slice the pork and serve on a bed of cabbage and apples.
Crock-Pot Version: Rosemary Dijon Pork Tenderloin with Red Cabbage and Apples
Because let’s be real—there’s nothing better than a one-pot meal the Crockpot cooks for you while you live your life.
Ingredients:
Same as the traditional recipe.
Directions:
- Prep the pork: Heat a skillet over medium-high heat. Add 1 tbsp olive oil and brown the pork tenderloin on all sides (about 2 minutes per side). Remove and set aside. (If you’re short on time, you can skip this step—it’ll still taste great.)
- Start the veggies: Add shallots to the hot skillet and sauté for 2 minutes. Toss in the cabbage, a pinch of sea salt, and black pepper, and sauté for 5 minutes. Stir in the diced apple.
- Layer it up: Transfer the cabbage and apple mixture to the bottom of your Crockpot. Sprinkle the pork tenderloin with rosemary, the remaining salt, and pepper, and place it on top of the veggies.
- Mix the sauce: In a microwave-safe bowl, combine chicken broth (reduce to ¼ cup), Dijon mustard, and apple cider vinegar. Add the butter and microwave until melted. Pour this mixture over the pork and cabbage.
- Cook: Cover and cook on Low for 6-8 hours or High for 3-4 hours, until the pork reaches an internal temperature of 140°F.
- Serve: Remove the pork, slice it, and serve it over the bed of tender cabbage and apples.
Enjoy your slow-cooked, fuss-free, and oh-so-flavorful meal!
This dish is a game-changer—simple, nutritious, and oh-so-delicious. Plus, whether you use a Dutch oven, crockpot or an Instant Pot, it‘s a no-fuss recipe that delivers big flavor with minimal effort.
Let me know if you try it!
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