Rosemary Dijon Pork Tenderloin with Red Cabbage and Apples (+Instant Pot version)

You wanna know one of my secrets to living a simple and beautiful life. —> Use as few dishes as possible to make dinner.

I Was browsing my latest copy of my Clean Eating Magazine can came across this delicious looking meal, so I modified to simplify it and streamline it to meet our needs.  And this is the perfect 1 pot wonder of a meal, because of it simple, healthy and really delicious…my kids even ate the cabbage with no complaining!  I have to admit, for some reason, I am not a huge Red Cabbage eater, it’s not that I don’t like it, it’s just that I just don’t think to eat it very often, but that is going to change because it’s really tasty and mild for cabbage and has a pretty impressive nutritional profile.  Along with being high in fiber (like all vegetables), it is a treasure trove of nutrients.  The bright purple color shows it’s high in lots of phytochemicals and antioxidants, along with tons vitamins (Vitamin C, A, E, and K + all the B vitamins), and minerals (calcium, manganese, magnesium, iron, and potassium).  And because it’s in the cruciferous family, it helps the body clear and heal from toxins.

Soooo, have I convinced you to start eating more red cabbage?  I sure have convinced myself.?

The first time I made it, I made it the Traditional way in my Le Cruset Dutch Oven (affiliate link)

Rosemary Dijon Pork Tenderloin with Red Cabbage and Apples

Ingredients

• 1 large Apple Diced
• 3ish heaping cups of thinly sliced red cabbage
• 3 Tbsp Apple cider vinegar
• 2 Tbsp Rosemary
• 2 tsp Coarse Sea salt
• Lots of Course black pepper freshly ground
• 1lb-1.5ln Pork Tenderloin
• 1 large Shallot, finely diced
• ½ cup chicken broth
• 3 Tbsp Butter
• 2 Tbsp Olive oil
• 1 Tbsp. Dijon Mustard

Directions:

1. Add olive oil to hot Dutch oven. Brown tenderloin all sides. Take roast out of sautéing pot and set aside.
2. Add shallots to hot pan and sauté for a couple minutes. Then add cabbage and 1 pich of course sea salt and pepper. Sauté for about 5 minutes.Add diced apple
3. Sprinkle remaining salt and pepper and rosemary evenly over both sides of the pork loin.
4. Place the Pork loin on the bed of cabbage and apples.
5. In a separate microwaveable safe bowl combine chicken broth, dijon musturd, and apple cider vinegar, add butter, microwave until butter is melted.
6. Pour the vinegar and broth mixture over the pork and cabbage.
7. Place oven-safe top on and place in a 350degree oven and roast for about 20 minutes (until internal temperature is 140degree)
8. Remove pork and slice and serve pork over a lovely bed of cabbage and apples.

And then because I was crunched the next time it was on my weekly menu, I made it in my Instant Pot  (Affiliate Link ) and it wasn’t quite as pretty, but it was still really good and there is only one thing better than a 1 pot meal…a 1 pot meal that I don’t really have to cook, because the Instant Pot (Affiliate Link) does it for me!

Rosemary Dijon Pork Tenderloin with Red Cabbage and Apples (Instant Pot Version)

Ingredients

• 1 large Apple Diced
• 3ish heaping cups of thinly sliced red cabbage
• 3 Tbsp Apple cider vinegar
• 2 Tbsp Rosemary
• 2 tsp Coarse Sea salt
• Lots of Course black pepper freshly ground
• 1lb-1.5ln Pork Tenderloin
• 1 large Shallot, finely diced
• 1/4 cup chicken broth  <—-only real change from traditional recipe
• 3 Tbsp Butter
• 2 Tbsp Olive oil
• 1 Tbsp. Dijon Mustard

1. Turn on sauté feature and add 1 tbsp of olive oil and Brown tenderloin all sides . Take roast out sauté pot and set aside.
2. Add shallots to hot pan and sauté for a couple minutes. Then add cabbage and 1 pinch of course sea salt and pepper. Sauté for about 5 minutes.
3. Add diced apple,.
4. Sprinkle remaining salt and pepper and rosemary evenly over both sides of the pork loin.
5. Place the Pork loin on the bed of cabbage and apples.
6. In a separate microwaveable safe bowl combine chicken broth, and dijon musturd and apple cider vinegar, add butter, microwave until butter is melted.
7. Pour the vinegar and broth mixture over the pork and cabbage.
8. Turn on the Pressure Cooker Manual setting for 15 minutes and turn on.
9. Allow to release pressure on it’s own or using the quick release valve.
10. Slice the pork and lay on a bed of cabbage. Enjoy!