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Sally Twellman

Rosemary Dijon Pork Tenderloin with Red Cabbage and Apples

A one-pot meal that’s simple, healthy, and full of flavor! Brown pork tenderloin and sauté shallots, cabbage, and apples, then cook everything together in your Crockpot or Instant Pot with a tangy Dijon and apple cider vinegar sauce. Serve the tender pork over a bed of veggies for a comforting, nutritious meal that’s perfect for busy days.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Directions:
  2. Preheat oven to 350°F.
  3. Heat olive oil in a Dutch oven. Brown the pork tenderloin on all sides, then remove and set aside.
  4. 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.
  5. Sprinkle rosemary, remaining salt, and pepper over the pork tenderloin. Place it on top of the cabbage and apples.
  6. 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.
  7. Cover with an oven-safe lid and bake for about 20 minutes, or until the pork reaches an internal temperature of 140°F.
  8. Let the pork rest for a few minutes before slicing. Serve on a bed of cabbage and apples.

Notes

See the article for Instant Pot Version and Crockpot versions!