SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Roast Pork Tenderloin with Braised Cabbage

Makes: 6  servings Prep 20 mins Roast 450°F 25 mins


  • 2 pork tenderloins (1-1/2 lbs.), trimmed
  • 2 teaspoons  minced garlic
  • 1 teaspoon  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 1/2 teaspoon  dried thyme
  • 1 cup  minced onions
  • 1 small head (2 lbs.)green cabbage, cored and sliced thin
  • 1 Golden Delicious apple, peeled, cored and sliced thin
  • 3/4 cup  fat-free chicken broth
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  dried thyme
  • 1/4 teaspoon  freshly ground black pepper
  • 1 cup  apple cider


1. Heat oven to 450 degree F. Mash garlic with the 1 teaspoon salt, the 1/2 teaspoon pepper, and the 1/2 teaspoon thyme; rub all over pork. Place onions in bottom of small roasting pan and place pork on top. Roast 25 minutes or meat thermometer registers 160 degrees F and until juices run clear.

Make Braised Cabbage::

2. Meanwhile, combine cabbage, apple, broth, the 1/4 teaspoon salt, the 1/4 teaspoon thyme, and the 1/4 teaspoon pepper in large skillet. Cover and cook over medium-high heat until cabbage is tender-crisp, 10 minutes. Cook, uncovered, until most of the liquid is evaporated, 3 to 4 minutes. Cover and keep warm.

3. Transfer pork to serving platter; cover and keep warm. Pour apple cider in roasting pan and bring to boil over high heat, stirring to scrape up onions and browned bits. Serve pork with Braised Cabbage and pan juices. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)205,
  • Fat, total(g)3,
  • chol.(mg)74,
  • sat. fat(g)1,
  • carb.(g)18,
  • pro.(g)26,
  • sodium(mg)682,
  • Percent Daily Values are based on a 2,000 calorie diet