Pork Tenderloin with Cabbage, Mushrooms & Potatoes

A tangy cider glaze is the secret to flavor magic with this incredible pork entrée. Best of all? It's a one-pot wonder, which makes kitchen clean up a snap! 

Prep Time:  10 minutes
Cook Time: 30 minutes
Yield: 6 Servings


  • 3 cups apple cider
  • 1 cup low sodium, fat-free chicken broth
  • 1 TB Dijon mustard
  • 2 tsp caraway seeds
  • 2 tsp extra virgin olive oil
  • 1 ½ lb pork tenderloin, trimmed, cut into 6, even, crosswise pieces
  • 2 1/2 tsp salt, divided
  • ½ tsp pepper
  • 2 cups red onions, thinly sliced (~ 2 large)
  • 8 oz cremini mushrooms, sliced (~ 3 ½ cups)
  • 1 lb baby potatoes, rinsed and quartered (~ 2 ½ cups)
  • 3 ½ cups shredded red cabbage (10 oz package)
  • 2 tsp fresh thyme, chopped


Combine cider, chicken broth, mustard, & caraway seeds in a large bowl. Season pork sections with 1 tsp salt & ½ tsp pepper. Heat oil in a large non-stick skillet over high heat. Add pork sections and brown well on all sides, approximately 6-7 minutes total. Remove pork to plate. 

Add onions, mushrooms, and ½ tsp salt and cook, stirring often, for 6-7 minutes or until beginning to brown. Stir in potatoes, nestle in browned pork sections, and pour cider-broth mixture over all. Bring to a boil and cook for 5 minutes, uncovered. Add cabbage to pan and cook an additional 2 minutes or until wilted. Remove pork sections and place on a cutting board to rest. Use a slotted spoon to remove vegetables from pan to a serving bowl. 

Continue to boil cider mixture to reduce until thick and syrupy, approximately 8-10 minutes. While cider glaze reduces, stir an additional 1 tsp salt into vegetable mixture, slice pork into medallions and place on top of vegetables. When reduced, pour warm cider glaze over pork & vegetables, garnish with thyme, and serve.