12 oz Pork Tenderloin, ½ Head Red Cabbage, 8 oz New Potatoes, 2 Apples, 1 Medium Yellow Onion, 2 TBSP Honey, 3 TBSP German Coarse Ground Mustard, ¼ C Cider Vinegar, ½ tsp Caraway Seed, Olive Oil, Salt, Pepper, Water
Oven, Sauté Pan, Saucepan, Baking Pan, Bowls, Blender or Processor, Cutting Board, Chef’s Knife, Tongs, Foil, Olive Oil, Salt, Pepper, Water
1. Prep vegetables.
Preheat oven to 425ºF. Rinse all produce. Quarter red potatoes, add to a bowl, toss with 1 ½ tsp olive oil, salt, and pepper, then transfer to ½ of a foil lined baking pan. Peel and slice ¾ of the onion, then add to another bowl. In a blender or food processor, pulse remaining ¼ of the onion until finely diced, then remove to a bowl. Core and slice apples, add 2/3 of the apples, 1 ½ tsp olive oil, caraway seed, salt, and pepper to bowl of onions, then transfer apples and onions to remaining ½ of the baking pan. In a blender or processor, pulse remaining 1/3 of the apples until almost puréed and remove to a bowl.
2. Baste and cook pork.
In a sauté pan, heat 1 tsp olive oil. Season pork with salt and pepper, then add pork to pan, brown on all sides, and transfer to baking pan on top of apples and onions. In a bowl, make glaze by mixing German coarse ground mustard and ½ of the honey. Baste pork with glaze and bake in a 425ºF oven for 20-25 minutes.
3. Cook cabbage.
Rinse and chop cabbage. In a blender or food processor, add cabbage and pulse until finely diced, then remove to a bowl. In a saucepan, heat 1 tsp olive oil. Add pulsed onions and puréed apples and cook until softened. Add cabbage, remaining honey, and ¼ C water, cover, and steam on medium low for 10-15 minutes. Add cider vinegar and salt, stir, and keep warm until ready to serve.
4. Plate and serve.
Divide potatoes between plates. Add apples and onions on the side, slice pork, fan pork over apples and onions, and serve with cabbage on the side.
Like this recipe?
Try this meal and more by signing up for one of our meal kit delivery plans!