Chef notes
This recipe comes together in a flash! Pork is absolutely delicious and an affordable alternative to beef. I never give cabbage the time of day but after sautéing it I sure change my tune. The caramelized cabbage topped with goat cheese is paired with orange pork tenderloin for the perfect weeknight dinner recipe.
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Technique Tip: Adding butter and oil when sautéing cabbage will give the cabbage a beautiful caramelized color. Make sure the oil in the pan is very hot before adding pork to ensure that it sears beautifully.
Ingredients
- 1 pound pork tenderloin
- juice of 1/2 lemon
- 1 tablespoon Greek seasoning
- 3 tablespoons canola oil
- 1/3 cup orange marmalade
- 1 tablespoon soy sauce
- 1/4 cup low-sodium chicken broth
- 2 teaspoons Dijon mustard
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 1 medium cabbage head, cored, quartered and thinly sliced
- 1½ teaspoons kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 1/4 cup goat cheese crumbles
Preparation
1.Preheat the oven to 400 F.
2.Season pork tenderloin with lemon juice and Greek seasoning.
3.In a large ovenproof skillet set over high heat, heat canola oil until almost smoky, 2 to 3 minutes. Add pork and sear on all sides until golden brown, about 5 minutes per side.
4.Transfer pork to the oven and cook until a thermometer inserted reads 145 F, about 18 minutes.
5.In a small saucepan, combine marmalade, soy sauce, broth and mustard. Stir until well combined and heated through, about 8 minutes. Set aside.
6.Meanwhile, make the cabbage: in a heavy-bottomed pot set over medium heat, melt the butter and olive oil. Add the cabbage, salt and pepper and sauté until the cabbage begins to brown 10 to 15 minutes. Adjust the seasoning to taste. Set aside.
7.Once pork is cooked, transfer to a plate to rest for 10 minutes. Pour pan juices in with marmalade mixture and whisk to combine.
8.To serve, arrange cabbage on a serving plater and garnish with goat cheese crumbles. Place pork on top of cabbage and drizzle with orange-soy glaze.
