| Prep Time | 20 min |
| Cook Time | 10 min |
| Servings |
people
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Ingredients
- 3 Tbsp olive oil
- 2 whole pork tenderloins (1 1/4 pounds total)
- 1 - 2 pinches Kosher salt and pepper to taste
- 2 Tbsp rice vinegar
- 1 Tbsp honey
- 1 small Napa cabbage quartered, cored, and thinly sliced
- 1 whole crispy red apple (such as gala or fuji) cut into tin wedges
- 1/4 cup fresh cliantro
Ingredients
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Instructions
- Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
- Season the pork with ½ teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
- Transfer the skillet to the oven and roast until the pork is cooked through, 12 to 14 minutes. Let rest at least 5 minutes before slicing.
- Meanwhile, in a large bowl, combine the vinegar, honey, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
- Add the cabbage and apples and toss. Let sit for at least 5 minutes, tossing occasionally. Fold in the cilantro and serve with the pork.
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