Easy Pork Tenderloin and Cabbage

Don't forget the apple sauce.

If you are looking for an easy to make main dish, you are in the right place. A little mustard, some dried herbs and your pork tenderloin is ready in less than an hour. While it's cooking, make some apple braised cabbage to go with it.

If you are lucky enough to have any leftover pork, build yourself some pork sandwiches. Try one with jalapeno cheese, mustard mayonnaise and crunchy romaine on some nice grainy bread. Or get out your grill pan and create a pork, apple slice and Swiss cheese panini. But first, you'll have to cook the tenderloin. And here's how.

MA’s Herbed Dijon Pork Tenderloin

Preheat oven to 350° F.

2 tbsp Dijon mustard

1 tsp dried rosemary

½ tsp dried thyme

¼ tsp peppercorns, crushed

1 lb pork tenderloin

In a bowl, mix together mustard, rosemary, thyme and peppercorns.

Ready for the oven

Spread mustard mixture over pork.

Put pork in roasting pan.

Bake about 35 to 45 minutes or until the pork is no longer pink inside. For best results, use a meat thermometer and cook pork until it registers as well done.

Cut into thin slices to serve.

Makes 3 servings.

Printable Recipe for MA's Herbed Dijon Pork Tenderloin

MA’s Apple Braised Cabbage

 ½ medium cabbage, green or red
1 cooking apple

1/3 cup water

¼ cup apple cider vinegar

2 tbsp honey

salt and pepper

Cored and sliced

Remove outer leaves and core from cabbage. Slice thinly.

Peel, core and slice apple.

In a large frying pan that has a lid, combine cabbage, apple, water and vinegar. Stir and bring to a boil.

Reduce heat and cover pan. Simmer, stirring occasionally, about 45 minutes or until cabbage is tender.

Stir in honey and salt and pepper.

Cabbage-y goodness

Makes 4 servings.

Printable Recipe for MA's Apple Braised Cabbage