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Maple-Dijon Pork and Cabbage_MidPage

Maple-Dijon Pork and Cabbage

This maple-dijon pork and cabbage is a perfect meal that requires very little prep work but tastes absolutely delicious.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 513kcal

Equipment

  • Large, ovenproof skillet
  • Medium pot
  • Colander

Ingredients

  • 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
  • cups chicken stock
  • 2 tablespoons maple syrup
  • 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!

    Nutrition

    Calories: 513kcal | Carbohydrates: 50g | Protein: 38g | Fat: 20g | Sodium: 447mg | Fiber: 10g | Sugar: 22g | Vitamin C: 124mg
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