Table of Contents

Pork Tenderloin With Cabbage and Bacon: A Rustic Delight

My grandmother, bless her heart, wasn’t one for fancy sauces or elaborate presentations. Her cooking was all about simple, honest ingredients, cooked with love and served family-style. I remember her standing over a steaming cast iron pan, the aroma of bacon and cabbage swirling through the kitchen, while a perfectly roasted pork tenderloin rested nearby. It wasn’t just a meal; it was a hug on a plate, a taste of home that I still crave to this day. Recreating this dish always brings me back to those cozy evenings filled with laughter and the comforting warmth of family.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 44 minutes
Total Time: 59 minutes
Servings: 4
Dietary Type: Gluten-Free (naturally)

Ingredients

4 tablespoons vegetable oil
600 g (approximately 1.3 lbs) pork tenderloin, trimmed
2 slices streaky bacon, cut into strips
1 small Savoy cabbage, finely sliced
2 apples, sliced
1 tablespoon butter
Salt, to taste
Ground black pepper, to taste

Equipment Needed

Frying Pan
Baking Dish
Cutting Board
Knife

Instructions

Preheat your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature for even cooking of the pork tenderloin.
Heat 2 tablespoons (half the quantity) of the vegetable oil in a frying pan over medium heat. A medium heat will allow the pork to brown without burning the oil.
Carefully place the trimmed pork tenderloin in the hot pan. Brown the pork on all sides, turning occasionally to ensure even coloring. This searing process helps to lock in the juices and add flavor.
Transfer the browned pork tenderloin to a baking dish. Choose a dish that comfortably holds the pork without being too large, as this will help to maintain moisture.
Roast the pork tenderloin in the preheated oven for 40 minutes. The internal temperature of the pork should reach 145 degrees F (63 degrees C) for medium doneness. Use a meat thermometer to check for accuracy. Remember that cooking times can vary depending on the thickness of the tenderloin and your oven’s calibration.
Once cooked, remove the pork from the oven and transfer it to a cutting board. Allow the pork to rest for at least 5 minutes before slicing. This resting period allows the juices to redistribute, resulting in a more tender and flavorful final product. Tenting the pork loosely with foil during the resting period will help to keep it warm.
While the pork is roasting, prepare the cabbage and bacon mixture. In a separate pan, heat the remaining 2 tablespoons of vegetable oil over medium heat.
Add the streaky bacon strips to the pan and cook for 4 minutes, or until the bacon is crisp and golden brown. The rendered fat from the bacon will add richness and flavor to the cabbage. Be careful not to burn the bacon.
Add the finely sliced Savoy cabbage and sliced apples to the pan with the bacon. Stir well to combine.
Cook the cabbage and apples, stirring occasionally, until the cabbage is softened and the apples are tender. This will take approximately 5-7 minutes.
Stir in the butter until it is melted and evenly distributed throughout the cabbage mixture. The butter adds richness and a silky texture.
Season the cabbage and apple mixture with salt and ground black pepper to taste. Be mindful of the salt content of the bacon when seasoning.
To serve, divide the cabbage and apple mixture evenly between four plates.
Slice the rested pork tenderloin into medallions and arrange them on top of the cabbage mixture on each plate. Serve immediately.

Expert Tips & Tricks

Don’t Overcook the Pork: Pork tenderloin is lean and can become dry if overcooked. Use a meat thermometer and aim for an internal temperature of 145°F (63°C) for medium. The temperature will continue to rise slightly during the resting period.
Flavor Infusion: For a deeper flavor, marinate the pork tenderloin for a few hours (or even overnight) in a mixture of olive oil, garlic, herbs (like rosemary or thyme), and lemon juice.
Cabbage Prep: To make the cabbage easier to slice thinly, remove the outer leaves and cut the cabbage into quarters. Then, slice each quarter thinly using a sharp knife or mandoline.
Bacon Alternatives: If you prefer, you can substitute the streaky bacon with pancetta or even a vegetarian bacon alternative for a different flavor profile.
Apple Variety: Use a variety of apples that hold their shape well during cooking, such as Honeycrisp, Granny Smith, or Braeburn.

Serving & Storage Suggestions

This dish is best served immediately while the pork is still warm and juicy and the cabbage is tender. For a complete meal, consider serving it with a side of roasted potatoes or a simple green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. If the pork seems dry after reheating, add a splash of chicken broth or apple cider to the pan to help rehydrate it. This dish is not ideal for freezing, as the cabbage can become watery upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	438 kcal	–
Calories from Fat	268 kcal	61%
Total Fat	29.8 g	45%
Saturated Fat	8.1 g	40%
Cholesterol	114.3 mg	38%
Sodium	189 mg	7%
Total Carbohydrate	9.6 g	3%
Dietary Fiber	1.7 g	6%
Sugars	7.2 g	28%
Protein	32.3 g	64%

Note: These values are estimates and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Cabbage Variety: Feel free to experiment with different types of cabbage, such as red cabbage or Napa cabbage, for a different texture and flavor.
Vegetarian Option: Omit the bacon and use vegetable broth instead of vegetable oil to sauté the cabbage and apples for a vegetarian-friendly version. You could also add some smoked paprika to mimic the smoky flavor of bacon.
Sweet Potato Addition: Add diced sweet potatoes to the cabbage mixture for a boost of nutrients and a touch of sweetness.
Herb Infusion: Add fresh herbs like thyme, rosemary, or sage to the cabbage mixture for added flavor complexity.
Mustard Glaze: Before roasting the pork tenderloin, brush it with a mixture of Dijon mustard, honey, and a touch of apple cider vinegar for a sweet and tangy glaze.

FAQs (Frequently Asked Questions)

Q: How do I prevent the pork tenderloin from drying out?

A: The key is not to overcook it! Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium. Also, resting the pork after cooking allows the juices to redistribute, resulting in a more tender and moist final product.

Q: Can I use different types of apples in this recipe?

A: Absolutely! Choose apples that hold their shape well during cooking, such as Honeycrisp, Granny Smith, or Braeburn. Softer apples may become mushy.

Q: Is it possible to make this dish ahead of time?

A: You can prepare the cabbage and apple mixture ahead of time and store it in the refrigerator. However, it’s best to cook the pork tenderloin just before serving for optimal flavor and texture.

Q: Can I add other vegetables to the cabbage mixture?

A: Yes, feel free to add other vegetables such as onions, carrots, or parsnips to the cabbage mixture for added flavor and nutrients.

Q: What wine pairs well with this dish?

A: A crisp white wine, such as a Riesling or Pinot Grigio, would complement the flavors of the pork, cabbage, and apples nicely. A light-bodied red wine, such as Pinot Noir, would also be a good choice.

Final Thoughts

This Pork Tenderloin with Cabbage and Bacon is more than just a recipe; it’s an invitation to create a comforting and memorable meal. Don’t be afraid to experiment with variations and substitutions to make it your own. Gather your loved ones, savor each bite, and enjoy the simple pleasures of good food and good company. I encourage you to try this recipe, share your feedback, and perhaps even pair it with a crusty bread to soak up all those delicious pan juices. Happy cooking!

Pork Tenderloin With Cabbage and Bacon Recipe