Pork Tenderloin with Cabbage and Apple Slaw

 

 

 

 

 

 

Nutritional Information

Calories per serving:	247
Fat per serving:	8g
Saturated fat per serving:	3g
Monounsaturated fat per serving:	4g
Polyunsaturated fat per serving:	1g
Protein per serving:	32g
Carbohydrates per serving:	11g
Fiber per serving:	2g
Cholesterol per serving:	94mg
Iron per serving:	2mg
Sodium per serving:	284mg
Calcium per serving:	38mg

Ingredients

• 1/2 tablespoon olive oil
• 2 pork tenderloins (1 1/4 pounds total)
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 small Napa cabbage (about 1 pound), quartered, cored, and thinly sliced
• 1 crisp red apple (such as Gala or Fuji), cut into thin wedges
• 1/4 cup fresh cilantro sprigs

Preparation

1. Preheat oven to 400°. Heat oil in a large ovenproof skillet over medium-high heat. Season pork with 1/2 teaspoon each salt and pepper; cook, turning occasionally, for 6–8 minutes or until browned.

2. Transfer skillet to the oven, and roast at 400° for 12-14 minutes or until pork is cooked through. Let rest for at least 5 minutes before slicing.

3. Meanwhile, combine the vinegar, honey, and remaining salt and pepper in a large bowl. Add the cabbage and apples; toss. Let slaw sit for 5 minutes, tossing occasionally. Fold in cilantro, and serve with the pork.