Pork Tenderloin Smothered in Cabbage
Succulent, savory, and perfect for a cozy dinner, this Pork Tenderloin Smothered in Cabbage is a one-pan wonder that pairs tender, flavorful meat with a buttery cabbage medley infused with caraway seeds and apple cider vinegar. The dish begins with a golden-seared pork tenderloin, seasoned with smoked paprika and garlic powder for a smoky, aromatic touch, before being baked to perfection atop a bed of sautéed onions and green cabbage. As it roasts, the cabbage mixture soaks up the rich chicken broth, tangy vinegar, and earthy spices, creating the perfect balance of flavors. Finished with a pat of butter for silky richness and garnished with fresh parsley, this wholesome, oven-baked recipe is ready in just under an hour and makes for a hearty, satisfying dinner for four. This easy, gluten-free recipe is a must-try for fans of comforting yet nourishing meals!
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 large yellow onion
- 1 medium head green cabbage
- 2 tablespoons apple cider vinegar
- 1 cup chicken broth
- 1 teaspoon caraway seeds
- 2 tablespoons butter
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloin dry with paper towels and season it all over with salt, black pepper, smoked paprika, and garlic powder.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the pork tenderloin for 2-3 minutes per side until browned. Remove it from the skillet and set aside.
Reduce the heat to medium and add the remaining olive oil to the skillet.
Slice the onion into thin half-moons and core the cabbage before slicing it into thin strips.
Add the onion to the skillet and sauté for 3-4 minutes until softened.
Add the cabbage, apple cider vinegar, chicken broth, and caraway seeds to the skillet. Stir to combine and season lightly with additional salt and pepper to taste.
Nestle the seared pork tenderloin into the cabbage mixture.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pork tenderloin reaches an internal temperature of 145°F (63°C).
Remove the skillet from the oven and transfer the pork to a cutting board. Let it rest for 5 minutes before slicing.
While the pork rests, stir the butter into the cabbage mixture until melted and glossy.
Slice the pork tenderloin into medallions and serve it over the cabbage mixture. Garnish with freshly chopped parsley and enjoy!
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.3 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
