Calvados Pork Tenderloin with Roasted Apples and Braised Red Cabbage

Calvados Pork Tenderloin with Roasted Apples and Braised Red Cabbage

A sophisticated French-inspired dish featuring tender pork tenderloin glazed with an apple cider sauce, accompanied by sweet roasted apples and savory, tart braised red cabbage. Perfect for a cozy autumn evening, offering restaurant-quality depth of flavor.

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Ingredients

Instructions

  1. Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels.
  2. Season the pork tenderloin generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully sear the pork tenderloin for 2 to 3 minutes per side until beautifully browned all over. Remove the pork from the skillet and set it aside.
  4. Add 1 medium sliced yellow onion to the same skillet. Sauté for 3 to 4 minutes until it begins to soften. Add 2 minced garlic cloves and continue to sauté for another minute until fragrant.
  5. Deglaze the pan by pouring in 1/2 cup apple cider, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in 1 cup chicken broth, 2 1/2 tablespoons Dijon mustard, and 1 1/2 tablespoons chopped fresh thyme. Bring the sauce to a gentle simmer.
  6. Carefully return the seared pork tenderloin to the skillet, nestling it into the simmering sauce. Transfer the entire skillet to the preheated oven. Roast for 15 to 20 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when checked with a meat thermometer.
  7. While the pork roasts, begin the red cabbage. In a large pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining 1 medium sliced yellow onion and sauté until softened, about 5 to 7 minutes. Add the remaining 2 minced garlic cloves and sauté for 1 minute more.
  8. Stir in 2 pounds shredded red cabbage, 2 1/2 tablespoons red wine vinegar, 1 1/2 tablespoons brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot. Stir to combine thoroughly. Cover and braise for 20 to 25 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
  9. On a separate baking sheet, toss the 3 large apple wedges with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast in the oven alongside the pork during its last 10 to 15 minutes, or until the apples are tender and lightly caramelized.
  10. Once the pork is cooked, carefully remove the skillet from the oven. Transfer the pork tenderloin to a clean cutting board, tent it loosely with foil, and let it rest for 5 to 10 minutes.
  11. While the pork rests, return the skillet with the sauce to the stovetop over medium heat. Bring the sauce to a gentle simmer. Stir in 2 tablespoons unsalted butter until it is completely melted and emulsified into the sauce, creating a rich, glossy finish.
  12. Slice the rested pork into medallions. Serve immediately, drizzled generously with the apple cider sauce, alongside the braised red cabbage and roasted apples.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.

Nutrition (per serving)