Sweet and Sour Pork Tenderloin with Apples and Braised Cabbage

Name: Sweet and Sour Pork Tenderloin with Apples and Braised Cabbage
Prep time: 20 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 2 pieces pork tenderloin (trimmed of silver skin); 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper (freshly ground); 1/2 cup apple cider vinegar; 1/2 cup brown sugar (packed); 1/4 cup soy sauce (low sodium); 1 tbsp cornstarch (dissolved in 2 tbsp water); 2 apples (cored and sliced); 1 small head of green cabbage (cut into wedges); 2 tbsp butter; 1 cup chicken broth (low sodium); 1 tsp salt; 1/2 tsp black pepper (freshly ground)

70 min 4 servings Medium

All Recipes

Tender pork tenderloin in a sweet and sour sauce with apples and braised cabbage for a comforting meal.

Prep

20 min

Cook

45 min

Total

70 min

Servings

Difficulty

Medium

Sweet and sour pork tenderloin with apples and braised cabbage is a delightful dish that marries the tangy and sweet flavours of the sauce with the richness of pork. The tenderloin, known for its lean and tender qualities, absorbs the sauce beautifully, while the apples add a touch of natural sweetness and a hint of tartness. Braised cabbage complements the pork and apples perfectly, offering both texture and flavour. This dish is perfect for a cozy dinner, combining comforting elements with a gourmet touch. The key is in balancing the flavours to create a harmonious meal that will impress any palate.

Instructions

Prepare the Pork

Season the pork tenderloins with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until golden brown, about 5 minutes.

Pro tip: Ensure a nice sear for added flavour.

Make the Sauce

In a bowl, mix apple cider vinegar, brown sugar, and soy sauce. Add to the skillet with the pork. Bring to a simmer.

Pro tip: Adjust sugar to taste if needed.

Cook the Pork

Reduce heat to low, add apple slices around the pork, cover, and cook until the internal temperature of the pork reaches 145°F (63°C), about 15 minutes.

Pro tip: Use a meat thermometer for accuracy.

Thicken the Sauce

Remove pork and apples from the skillet. Stir in cornstarch mixture to thicken the sauce. Return pork and apples to coat in the sauce.

Pro tip: Stir constantly to avoid lumps.

Prepare the Cabbage

In a separate pot, melt butter over medium heat. Add cabbage wedges and cook until slightly browned, about 5 minutes.

Pro tip: Do not overcrowd the pot.

Braise the Cabbage

Pour chicken broth over the cabbage, season with salt and pepper. Cover and simmer on low heat until tender, about 20 minutes.

Pro tip: Cabbage should be soft but not mushy.

Serve

Slice the pork and serve with apples over the braised cabbage. Drizzle with the thickened sauce.

Pro tip: Garnish with fresh herbs for a pop of colour.

💡

Tips & Tricks

Choose fresh, firm apples for the best texture.
Braise cabbage until tender for the perfect side.
Use a meat thermometer to ensure pork is cooked to 145°F (63°C).
Sear pork for a golden crust before finishing in sauce.

Frequently Asked Questions

How long to cook pork tenderloin?

Cook until the internal temperature reaches 145°F (63°C), about 15 minutes.

What apples are best for cooking?

Firm apples like Granny Smith or Honeycrisp are ideal for cooking.

How to braise cabbage?

Cook cabbage in butter, then braise with broth until tender, about 20 minutes.

Can I make this dish ahead?

Yes, prepare the cabbage in advance and reheat. Pork can be cooked and stored for up to 3 days.

What wine pairs well with this dish?

A crisp white wine like Chardonnay pairs well with the sweet and sour flavours.

Serving Suggestions

Serve this sweet and sour pork tenderloin with a side of mashed potatoes or crusty bread to soak up the delicious sauce. A crisp white wine, like a Chardonnay, pairs beautifully with the dish, accentuating the sweet and sour notes. To make ahead, prepare the braised cabbage in advance and reheat before serving. Store any leftovers in an airtight container in the refrigerator for up to three days. The flavours will develop further, making it even more delicious.

Nutrition per serving

450

Calories

35g

Protein

18g

Fat

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