Mustard-Crusted Pork Loin With Apple–Cabbage Slaw
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4–6
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon light brown sugar
- 1 tablespoon white wine vinegar
- 2 tablespoons chopped parsley
- 1 teaspoon freshly ground black pepper
- 4 cups shredded cabbage
- 1 1â½-pound pork tenderloin
- â½ cup grainy mustard, such as grey poupon
- 1 apple, grated through medium to large holes on grater
- Carbohydrate 10 g(3%)
- Cholesterol 75 mg(25%)
- Fat 11 g(17%)
- Fiber 3 g(11%)
- Protein 24 g(48%)
- Saturated Fat 3 g(16%)
- Sodium 520 mg(22%)
- Calories 234
Preparation Preheat oven to 400°F. Pat pork dry and season well with salt and pepper. In a bowl, whisk mustard and olive oil together. Using your hands, rub mixture all over pork tenderloin. Let meat sit until it comes to room temperature, at least 20 to 30 minutes. Place pork on a wire rack on a rimmed 36 x 18-inch baking sheet lined with foil. Place in the oven for 15 minutes. Reduce heat to 350°F and cook for another 10 minutes or until meat reaches an internal temperature of 145°F on a meat thermometer. Remove from oven, set aside, and cover with aluminum foil. In a skillet, heat butter, vinegar, and sugar over low heat until the sugar is dissolved. Then turn up the heat to medium-high, add the cabbage and apple, and cook until the cabbage has wilted somewhat, about 10 minutes. Stir in chopped parsley. Remove foil from pork and slice. Spread cabbage on a platter, top with pork slices, and serve. From The Quick Six Fix © 2016 by Stuart O'Keeffe. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.
Preparation Preheat oven to 400°F. Pat pork dry and season well with salt and pepper. In a bowl, whisk mustard and olive oil together. Using your hands, rub mixture all over pork tenderloin. Let meat sit until it comes to room temperature, at least 20 to 30 minutes. Place pork on a wire rack on a rimmed 36 x 18-inch baking sheet lined with foil. Place in the oven for 15 minutes. Reduce heat to 350°F and cook for another 10 minutes or until meat reaches an internal temperature of 145°F on a meat thermometer. Remove from oven, set aside, and cover with aluminum foil. In a skillet, heat butter, vinegar, and sugar over low heat until the sugar is dissolved. Then turn up the heat to medium-high, add the cabbage and apple, and cook until the cabbage has wilted somewhat, about 10 minutes. Stir in chopped parsley. Remove foil from pork and slice. Spread cabbage on a platter, top with pork slices, and serve. From The Quick Six Fix © 2016 by Stuart O'Keeffe. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from HarperCollins.
