Roast Pork Tenderloins with Roasted Carrot, Parsnip, Potato and Warm Apple and Savoy Cabbage Slaw
This perfect pork dinner with roasted veggies and sweet and sour cabbage slaw is a winning winter meal.
- 2 pork tenderloins, trimmed of silver skin
- Kosher salt and pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1/2 cup grainy mustard
- 2 tablespoons fennel seed
- 3 carrots, sliced on an angle
- 2 parsnips, sliced on an angle
- 1 large Russet potato, scrubbed well, skin left on, thinly sliced
- About 3 tablespoons extra virgin olive oil (EVOO), to coat
- 3 tablespoons butter
- 2 Honeycrisp apples, peeled and chopped
- 1 small head Savoy cabbage, cored, quartered and thinly sliced
- 1/2 cup apple cider
- 2 tablespoons cider vinegar
- 2 tablespoons light brown sugar
- Pre-heat the oven to 400°F.
- Season the pork liberally with salt and pepper. Sprinkle evenly with granulated onion and garlic and slather each tenderloin with mustard. Sprinkle the fennel seed over top.
- On a rimmed baking sheet or in a shallow roasting pan, toss the carrots, parsnips and potato with EVOO to coat, then season with salt and pepper. Push the veggies off to each side of the pan and set the tenderloins down in the middle. Roast for 35-40 minutes, or until a meat thermometer reads 145°F. Let the meat stand for 10 minutes before slicing.
- For the slaw, melt the butter in a large skillet over medium to medium-high heat. Add the apples and sauté to light golden, 5 minutes. Wilt in the cabbage in handfuls; season with salt and pepper. When the cabbage has wilted into the pan, douse with the cider, vinegar and sugar and cook for 5 minutes more at a simmer.
- Serve the sliced pork with the roasted carrots and parsnips, and the slaw alongside.