- Meat and poultry
- Cuts of pork
- Pork fillet
Pork fillets are coated with dijon mustard, honey and fresh thyme, then roasted on a bed of cabbage and apple slices.
6 people made this
- 1/2 head green or red cabbage, cored and cut into thick wedges
- 2 large apples - cored and sliced into thin wedges
- 5 tablespoons extra-virgin olive oil divided
- 1 1/2 teaspoons sea salt, divided
- 1/2 teaspoon black pepper, divided
- 2 pork fillets, trimmed
- 1 tablespoon coarse-grain Dijon mustard
- 2 tablespoons white wine vinegar
- 2 teaspoons honey
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh parsley (optional)
MethodPrep:15min ›Cook:30min ›Extra time:10min › Ready in:55min
- Preheat oven to 190 C / Gas 5. Lightly grease a roasting tin.
- Toss cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in prepared roasting tin and arrange in an even layer.
- Season pork fillets with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey and thyme in a small bowl. Spread over all sides of pork; set pork on top of cabbage and apples.
- Roast in preheated oven on centre rack for about 25 minutes.
- Remove roasting tin from oven and turn on oven's grill. Place roasting tin on top rack and grill pork until golden-brown crust forms and cabbage and apples have a light char, about 5 minutes. Cover the roasting tin loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Pork Tenderloin with Red Cabbage and Apples
1 (16-ounce) pork tenderloin, trimmed of silverskin
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 yellow onion, thinly sliced
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
2 Granny Smith apples, peeled, cored and thinly sliced
3/4 cup apple cider vinegar
1/2 cup packed brown sugar
1/2 cup chicken broth
1/4 cup Creole mustard
1/2 head red cabbage, cored and thinly sliced
3 tablespoons unsalted butter
Heat the oven to 400 degrees.
Heat the oil in a large cast iron skillet over medium-high heat. Season the pork with salt and pepper and sear until browned on all sides, 5 to 7 minutes total. Transfer skillet to the oven and cook until pork reaches an internal temperature of 140 degrees (for medium), about 15 minutes. Transfer the pork to a cutting board to rest. Return the skillet to the stove and place over medium heat.
Add the onions and cook until slightly softened and translucent, about 5 minutes. Add the garlic and thyme and cook until aromatic, about 1 minute. Add the apples, vinegar, brown sugar, chicken broth and mustard, and simmer until the sugar has dissolved. Add the cabbage and cook, stirring constantly, until the cabbage has softened, 5 to 7 minutes.
Turn off the heat, add the butter, and stir until butter has melted into the sauce. Season to taste with salt and pepper, and divide among serving plates. Slice the pork tenderloin and serve on top of the cabbage mixture.
For the pork, preheat oven to 375°F. Season the pork all over with 1 teaspoon salt and 1 teaspoon fennel powder. Heat a large Dutch oven over medium heat. Melt 2 tablespoons of the butter in the olive oil. When the butter is melted, sear the pork all over, about 6 minutes total, then remove to a plate.
When the pork is out, melt the remaining 2 tablespoons butter in the Dutch oven, and add the garlic. Once the garlic is sizzling, add the onion and cook until wilted, about 4 minutes. Add the cabbage, bay leaves, and thyme, and season with the remaining salt and fennel powder. Cook until the cabbage just begins to wilt, about 5 minutes. Add the white wine, and bring to a simmer. Add 1 cup water. Set the pork on top of the cabbage, and cover the pot. Roast 20 minutes.
After 20 minutes, uncover, stir in the 1/2 cup dried cherries, and continue to roast until a thermometer inserted into the center of the pork reads 145°F, about 25 to 30 minutes more. Let rest 10 minutes before slicing.
Meanwhile, for the sauce, in a medium saucepan, combine 2 cups dried cherries, white wine, chicken stock, bay leaves, and thyme. Bring to a simmer, and cook until cherries are very soft, about 20 minutes. Let cool slightly, and remove bay leaves. Pour into a blender, and add the vinegar, butter, and salt. Carefully blend until smooth. Return to the saucepan, and reheat over low heat while you finish the pork.
Once the pork has rested, remove the strings and thinly slice. Serve the pork on a bed of the cabbage, with the sauce on the side.
Preheat the oven to 200C/400F/Gas 6.
For the pork belly, boil a kettle and pour the boiling water over the pork skin, discarding the water. Pat the pork belly dry, using kitchen paper, then rub the salt over the skin, pressing them into the score marks.
Place the cinnamon sticks, cloves, sliced apples, oranges and cider into the bottom of a roasting tin. Place the pork belly on top and roast for one hour in the middle of the oven. Then, reduce the temperature to 140C/275F/Gas 1 and cook for 2 hours. Add more cider to the bottom of the roasting tin if all the liquid evaporates. Once cooked, remove the pork belly from the oven and set aside to rest for 15 minutes.
Meanwhile, for the mulled cider cabbage, melt the butter in a lidded pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the cinnamon stick, nutmeg, star anise and bay leaf and continue to cook for another 1-2 minutes. Stir in the cabbage, cider and sugar until well combined and the sugar has dissolved. Season, to taste, with salt and freshly ground black pepper.
Bring the mixture to the boil and reduce the heat until the mixture is simmering. Cover the pan with a lid and simmer over a low heat, stirring occasionally, for 1-1½ hours, or until the cabbage is tender and the liquid has evaporated. Remove the star anise and cinnamon stick and stir in the redcurrant jelly.
For the salted almonds, mix the almonds and oil in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer to a baking tray and roast in the oven for 10 minutes, or until golden-brown. Remove from the oven and set aside to cool.
To serve, carve the pork belly into squares. Spoon some mulled cider cabbage into the centre of each of 8 serving plates, top with a piece of pork belly and spoon over some cooking juices. Garnish with the roast almonds.
Preheat the oven to 230C/210C fan/Gas 8.
For the roast pork belly, put the pork belly in a roasting tray, skin-side up. Thoroughly pat it dry with kitchen paper, then rub sea salt all over the skin. Set aside for 20 minutes.
Roast the pork belly for 30 minutes, then reduce the oven temperature to 160C/140C fan/Gas 3 and continue to cook for a further 1½ hours. When cooked, set the pork aside to rest in a warm place.
Meanwhile, for the rib gravy, heat the oil in large saucepan over a medium heat. Add the pork ribs and fry for 3-4 minutes on each side, turning them regularly until they have caramelised all over. Remove from the pan and set aside.
Add the onions and carrots to the pan, then pour over the stock. Bring to the boil, scraping any burned bits up from the bottom of the pan using a wooden spoon.
Return the browned pork ribs to the pan, then add the peppercorns, bay leaves and thyme. Reduce the heat until the mixture is simmering, then continue to simmer gently for 1½ hours.
Meanwhile, for the apple bread sauce, heat the milk in a large saucepan. Stud the onion with 3 of the cloves and add to the hot milk. Stud one of the apples with the remaining 2 cloves and add to the pan along with the cinnamon stick. As the milk starts to bubble, turn off the heat, cover the pan with a lid and leave to infuse for at least 30 minutes. Once infused, discard the apple, onion, cloves and cinnamon stick.
Add the breadcrumbs and butter to the infused milk, stir well and heat gently. Just before serving, grate in the remaining apple and stir in the ground cinnamon.
When the cooking time for the pork ribs has elapsed, remove the ribs and slide the meat from the bone. Chop the meat and return it to the gravy mixture.
To serve, carve the pork belly and arrange the slices onto a serving platter. Serve the rib gravy in a large jug alongside and the apple bread sauce in a large serving bowl. Allow everyone to help themselves.
Heavenly Bourboned Pork Roast
Dear SOS: Help! I have lost a wonderful recipe for pork roast cooked with Bourbon and, I think, apples. It appeared in The Times about three or four years ago.
Dear Elaine: Just so you know: At the end of this recipe, when they say pass sauce, they are referring to the reduced pan juices, not the bottle of Bourbon.
Heat the oven to 325 degrees.
Rub the meat with the lemon juice. Mix the brown sugar, flour, paprika and salt and rub them all over the roast. Sprinkle with pepper. Place the roast on a meat rack in a roasting pan with a cover and sprinkle with the parsley and 1/4 cup Bourbon. Pin a bay leaf to the roast with a toothpick and put the roast, clove and onion in the pan. Cover and roast, 45 minutes.
Stuff each apple with 1 prune. After 45 minutes, remove the roasting pan from the oven and take off the cover. Arrange the apples, cut side down, in an overlapping layer around the roast. Pour the remaining 1/4 cup of Bourbon over the roast. Replace the cover and return the roast to the oven and continue cooking until a meat thermometer shows the internal temperature has reached 150 degrees, 40 to 50 minutes.
Remove the meat and apples to a serving dish. Add the granulated sugar to the pan juices and boil until reduced by 1/2. Slice the roast and serve it with 1 prune and 1/2 apple for each diner. Pass extra sauce separately.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.
Roast Pork Tenderloin and Apples with Mushroom Sauté
Remove tenderloin from refrigerator about 30 minutes before cooking. Preheat oven to 350°. Season tenderloin generously with salt and pepper.
Heat 1 Tbsp. oil over medium-high heat in a large ovenproof skillet. Add pork and apple wedges to skillet and cook, turning pork occasionally, until pork and apples are browned, 12–15 minutes. Transfer skillet to oven and roast until an instant-read thermometer inserted in center of pork registers 140°, 10–12 minutes. Transfer pork and apples to a plate along with any juices. Return skillet to stove-top.
Heat remaining 1 Tbsp. oil in skillet over medium-high heat. Add mushrooms and season with salt and pepper. Cook, tossing occasionally, until browned and tender, about 5 minutes. Add garlic, sage, and ½ cup water. Cook, stirring and scraping up any browned bits from bottom of skillet, until liquid is almost completely evaporated, about 2 minutes. Add apples and any accumulated juices to skillet and toss to combine. Reserve 2–3 oz. pork and ¼ cup mushrooms for Pork, Mushroom, and Arugula Salad.
American Cider vs French Cidre
Now, we&rsquore not talking about the &ldquocider&rdquo most widely known in the US and Canada. That&rsquos just pressed apple juice that is sometimes mulled with spices.
There&rsquos nothing wrong with fresh cider. Actually, we couldn&rsquot get through the fall without it.
When I traveled to France for the first time, one of the things I fell in love with was cidre. It was bubbly, like champagne, and had just enough apple sweetness to curb the bite of a dry white wine.
I haven&rsquot been able to find anything quite as good as Normandy Cidre since.
On a recent trip to Door County, WI, we heard about a winery that made cider in the Normandy fashion.
Island Orchard Cider uses apples grown on Washington Island, an area with a similar climate to Northern France.
We tend to love anything aged in oak, so we weren&rsquot surprised when their Oak Aged Apple Cider was our clear favorite.
The oak adds just a hint of charchoal-y depth to round out the slight sweetness of the apples, like putting a dash of molasses in your mulled cider. This is a dry cider, closer to a brut champagne, but it paired extremely well with the sweetness of the pressed apple cider we used with our pork.
Looking for more slow cooker recipes? May I suggest:
You know those recipes that sound so different that they are never tried? File this one under that heading, but tag it TRY, because it’s amazing!
The story behind this recipe stems from casual conversation with a friend. Her and I regularly talk food, recipes and the ultimate question, “what do I make for dinner?”.
I had taken a pork roast out for dinner and stated that I was making it the same way I always do – with some spices or a rub. Good, but so boring after years.
She suggested I try Slow Cooker Honey Apple Pork Roast, so of course I had to get more information on the recipe.
She started listing ingredients and of course that sour look spread across my face. Pork, honey, ginger, cinnamon … huh?
She assured me it was the best pork roast ever, and since I’ve gotten real winners from her before – I gave it a try. Yet, I did alter the recipe somewhat in amounts of spices and juice.
Verdict: I shouldn’t be so quick to stick on that critical face Slow Cooker Honey Apple Pork Roast is very simple to make. Plus I actually had all the ingredients on hand, which is another bonus when it comes to new recipes.
During the slow cooking, the scents that I would catch as I walked into the kitchen were irresistible.
It is the combination of the honey, ginger, apple & cinnamon that hits your nose in a distinct way – yet feels so warm comforting.
Slow Cooker Honey Apple Pork Roast is now on my regular rotation when cooking pork roast, and if it counts in your favour – it’s also a Paleo recipe. So for those that are choosing these types of recipes, this one is for you!
If you want to make this a shredded pork, simply cut and mix it with a fork when almost done and let the juices seep in. I kept it whole this time and spooned the sauce/apple/onion mixture on top of pork slices.
Who knew that this questionable combination of ingredients could be so darned good? One bite of a forkful of pork, apple and onion – and you’ll be convinced too. This one deserves, no, screams to be tried.
Leftover pork sandwich filler
Pork sandwiched between two soft slices of bread is not to be missed out on. Blitz your leftover pork to make a pate or just cut into strips and layer in your bread with some apple sauce or crisp salad leaves.
Get the recipe: Three-pork pate
Image credit: Getty Images