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.
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
See the article for Instant Pot Version and Crockpot versions!