Large, ovenproof skillet
Medium pot
Colander
- 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
Start the Butternut Squash:
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.
Mash the Butternut Squash:
Calories: 513kcal | Carbohydrates: 50g | Protein: 38g | Fat: 20g | Sodium: 447mg | Fiber: 10g | Sugar: 22g | Vitamin C: 124mg