Rosemary Dijon Pork Tenderloin with Roasted Apples & Cabbage


  • 2 small apples (preferably Braeburn, Fuji, or Honeycrisp), diced

  • 3 packed cups thinly sliced purple cabbage

  • 2 tbsp + 1 tsp apple cider vinegar, divided

  • 2 tbsp olive oil, divided

  • 6 sprigs + 1 tbsp finely chopped fresh rosemary, divided

  • 1¼ tsp sea salt, divided + additional to taste

  • 3/4 tsp ground black pepper, divided + additional to taste

  • 1 lb pork tenderloin, silver skin removed

  • 1 cup roughly chopped fresh flat-leaf parsley

  • ¼ cup toasted roughly chopped unsalted pecans

  • 1 large shallot, finely chopped

  • 1 cup unsweetened apple cider

  • ½ cup low-sodium chicken broth

  • 3 tbsp unsalted organic butter, cut into pieces

  • 2 tsp Dijon mustard


  1. Place a rack in center of oven and preheat to 350°F. In a large bowl, toss apples, cabbage, 1 tbsp each vinegar and olive oil, 2 sprigs rosemary and ¼ tsp each salt and pepper; set aside.

  2. Pat tenderloin dry and rub with 1 tbsp finely chopped rosemary, 1 tsp salt and ½ tsp pepper. In a large ovenproof skillet on medium, heat 2 tsp oil. Add tenderloin; cook 2 minutes, until browned. Turn the pork by one-quarter and sear 2 more minutes. Turn once more by one-quarter and sear 2 minutes. Turn off heat and transfer pork to a plate. Add cabbage mixture to skillet (reserve bowl) and place tenderloin on top, unseared portion facing down.

  3. Roast tenderloin and cabbage mixture until pork registers 145°F in center on an instant-read thermometer, about 20 minutes. Place tenderloin on a cutting board and cover loosely with foil. Let rest 15 minutes.

  4. Meanwhile, scrape cabbage mixture into reserved bowl; toss with parsley, pecans and 1 tsp vinegar. Taste and season with additional salt and pepper. Loosely cover bowl with foil and set aside.

  5. Make pan sauce: In same skillet on medium-high, heat 1 tsp oil; add shallot and cook, stirring, for 1 minute. Add apple cider, broth and 4 rosemary sprigs. Cook -until mixture reduces to ½ cup. Remove from heat and discard rosemary. Stir in butter, mustard and remaining 1 tbsp vinegar. Season to taste with additional salt and pepper. Slice pork and serve with sauce and cabbage.