This pork tenderloin with cabbage is an easy meal you can practically throw together with your eyes closed. With just a little bit of work, you’ll have an irresistible dinner on the table before you know it.
I absolutely love pork tenderloin. It’s an affordable cut, and it’s so easy to make. When made properly, pork tenderloin is juicy, flavorful, and it pairs well with just about any vegetable.
In this recipe, I serve pork tenderloin with aromatic, mustardy cabbage and quick mashed potatoes.
How to make this pork tenderloin with cabbage:
For this recipe, you only need a few ingredients, which makes this an ideal weeknight meal.
What you need
- Pork tenderloin: Use pork chops if you don’t have a pork tenderloin. This would also be delicious with bone-in, skin-on chicken thighs.
- Aromatics and vegetables: Use leeks, garlic, and red cabbage. You can use green or savoy cabbage if that’s what you have. If you don’t have leeks, replace them with a sliced onion or two sliced shallots.
- Sauce: The sauce is just three ingredients. Use whole grain and Dijon mustard, honey, and water.
- Mashed potatoes: I make quick and dirty mashed potatoes. If you have a recipe you love, feel free to use that one. I just boil up a few Yukon golds and mash them with milk, white pepper, paprika, garlic powder, and salt. If you want something more decadent, add butter or heavy cream. Cheese would also not be a bad decision!
- Fresh herbs: I finish with a sprinkle of fresh dill, but minced parsley would be delicious too.
How to make it
- Step 1: Fry up the pork tenderloin until nice and browned on all sides and transfer it to a plate. While the pork fries, get a pot going with the potatoes and bring them to a boil.
- Step 2: Add the leeks, cook until soft, and add the garlic. From there, throw in chopped red cabbage and sauté for just a few minutes.
- Step 3: Throw in the sauce and bring it to a boil. Place the pork tenderloin on top and transfer to the oven.
- Step 4: Once the potatoes are fork-tender, drain and reserve about ¼ cup of the potato water. Add a little milk and a few spices, and then mash with a masher until it reaches your desired consistency.
Once the pork finishes cooking, remove it from the oven and rest it on a cutting board for 5 minutes. While it rests, plate the mashed potatoes on a serving platter and spoon the cabbage on top. Slice the pork tenderloin and arrange on top and finish with fresh herbs on top.
Pork Tenderloin with Cabbage
- Oven-proof skillet
- Medium pot
- 1 pound pork tenderloin
- 1 tablespoon extra virgin olive oil, plus more
- 1 pound Yukon gold potatoes, scrubbed and quartered; peel the potatoes if preferred
- 1 leek, white part only, scrubbed and thinly sliced
- 4 cloves garlic, peeled and minced
- ½ red cabbage, cored and roughly chopped
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- ½ cup water
- ¼ cup whole milk, plus more if needed
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Pinch of white pepper
- Pinch of crushed red pepper
- 2 teaspoons freshly chopped dill, optional
- Salt and pepper
Prepare the pork tenderloin:
- Preheat oven to 425ºF.
- Pat the pork tenderloin dry and season all over with salt and pepper.
- Heat 1 tablespoon extra virgin olive oil in an oven-proof skillet over medium-high heat. Once hot, add the pork tenderloin and cook for 4–5 minutes per side until browned all over. Transfer to a plate.
Prepare the potatoes:
- While the pork fries, place the potatoes in a medium pot and cover with cold water and a big pinch of salt. Bring to a boil and cook for 20–25 minutes or until fork tender. Scoop out ¼ cup of the potato water, drain the potatoes, and return them to the pot. Keep warm.
Cook the aromatics:
- Heat another teaspoon or two of olive oil in the skillet over medium heat. Add the leeks and season with salt and pepper. Cook for 5 minutes, stirring often.
- Add the garlic and cook for 1 minute until fragrant.
Sauté the cabbage:
- Add the chopped cabbage to the leeks and season with salt, pepper, and a pinch of crushed red pepper. Cook for 5–7 minutes.
Make the sauce:
- As the cabbage cooks, whisk together the whole grain mustard, honey, Dijon mustard, and water in a bowl until smooth.
Roast the pork tenderloin:
- Pour the sauce into the skillet and bring to a boil. Taste and add salt and pepper if needed.
- Place the pork tenderloin on top and transfer to the oven for about 20 minutes or until it reaches 140ºF at the thickest part of the tenderloin.
- Remove the skillet from the oven and transfer the tenderloin to a cutting board to rest for 5 minutes.
Make the mashed potatoes:
- Return the pot of drained potatoes to the stovetop over low heat. Add the reserved potato water and mash with potato masher until mostly smooth. Add the milk, garlic powder, paprika, white pepper, and a big pinch of salt. Mash until the potatoes reach your desired consistency. Taste and season. Set aside and keep warm.
- Slice the pork tenderloin into thin medallions. Spoon the mashed potatoes onto opposite sides of a serving platter and pile the cabbage on top. Arrange the sliced tenderloin in the middle and garnish with fresh dill. Enjoy!