This maple-dijon pork and cabbage is a perfect meal that requires very little prepwork but tastes absolutely delicious.
This recipe for Maple-Dijon Pork and Cabbage is really perfect for autumn, but who says you can’t enjoy warming flavors like maple and butternut squash in the summer?
Besides, this pork and cabbage recipe is so easy to prepare and requires just a bit of chopping and dicing.
How to Make this Maple-Dijon Pork and Cabbage:
To make this maple-dijon pork and cabbage, you’ll start by searing a pork tenderloin. You can also make this recipe with pork chops, but the cooking time will differ. After you’ve seared the pork, add in sliced red onion wedges and roughly chopped cabbage. Let the cabbage and onions sizzle for a minute or two and then add the sauce mixture of chicken stock, maple syrup, Dijon mustard, and whole-grain mustard. Bake it in the oven until the pork tenderloin reaches 135ºF.
After the pork reaches temperature, I return the skillet to the stove and transfer the pork to a plate. I bring the sauce to a boil and add a pat of butter to thicken up the sauce. Finally, I transfer the whole skillet to the broiler to give a little char to the cabbage.
While the pork is cooking, boil either sweet potatoes or butternut squash (or a mixture of a both). After they’ve boiled, drain, rinse, and purée or mash with cream, butter, salt and pepper.
That’s it! It really is just a few simple steps and you’ll have a filling and delicious dinner on the table in about 30-45 minutes.
Looking for more pork recipes? Check my archives!
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Maple-Dijon Pork and Cabbage
Equipment
- Large, ovenproof skillet
- Medium pot
- Colander
Ingredients
- 1¼ pound pork tenderloin
- 1 tablespoon neutral cooking oil for frying
- 1 red onion peeled and sliced into thin wedges
- 1 small head of green cabbage cored and roughly chopped
- 1½ cups chicken stock
- 2 tablespoons maple syrup
- 1½ tablespoons whole-grain mustard
- 1 tablespoon Dijon mustard
- 1 butternut squash or 4 sweet potatoes, peeled, deseeded, and diced
- ½ cup heavy cream or whole milk plus more, if needed
- 3 tablespoons butter divided
- Salt and pepper to taste
Instructions
Preheat Oven to 425ºF.
Start the Butternut Squash:
- Place the diced butternut squash in a medium pot of salted water. Bring to a boil and cook until very tender, about 20-25 minutes. Drain and return to the pot.
Prepare the Maple-Dijon Sauce:
- In a bowl, whisk together the chicken stock, maple syrup, whole-grain mustard, and Dijon mustard until smooth.
Sear the Pork:
- Pat the pork dry and season all over with salt and pepper. In the skillet, heat the neutral cooking oil over medium-high heat. Once hot, add the pork tenderloin and cook without moving for 3-4 minutes until well-seared.
- Flip the pork and sear for 1-2 minutes more. Arrange the onions and chopped cabbage around the pork and cook for 2-3 minutes more. Pour in the prepared maple-Dijon sauce and bring to a boil. Transfer to the oven for 15-18 minutes or until an instant-read thermometer reaches 135ºF when pierced into the thickest part of the pork.
- Return the skillet to the oven and turn on the broiler. Transfer the pork to a plate to rest for 5-10 minutes as you finish the recipe. Right before serving, thinly slice the pork.
Finish the Sauce:
- Add 1 tablespoon butter to the skillet with the cabbage. Continue boiling for 2 minutes or until it begins to thicken. Transfer to the broiler for 3-4 minutes until the edges of the cabbage begin to char. Remove from the broiler and set aside.
Mash the Butternut Squash:
- Add the cream or milk and the remaining 2 tablespoons butter to the butternut squash. Using an immersion blender or hand mixer, blend until smooth and creamy. Taste and season with salt and pepper.
To Serve:
- Spoon the butternut squash into shallow bowls and use the back of the serving spoon to smooth over half the plate. Spoon the cabbage and red onions over the purée and arrange the sliced pork on top. Spoon additional sauce on top. Enjoy!
