Chef notes
Pork tenderloin (not to be confused with pork loin) is the most tender cut on a pig. This piece of pork is beloved for its tender, succulent flavor and ability to take on any flavor combination that it marinates in. Another perk? It cooks quickly, making it a great candidate for an easy weeknight dinner. Here, pork tenderloin is brushed with an orange-soy glazed and served with caramelized cabbage. It’s a restaurant-worthy dish that comes together in under 45 minutes.
Like with all proteins, start by drying the tenderloin off with a paper towel to remove any residual moisture. Season the pork with Greek seasoning and lemon juice, then sear it in a hot pan. Finish the pork in the oven until the internal temperature reaches 145 F. Note that pork can easily overcook, so it’s important to be diligent with your timing.
While the pork is in the oven, make the glaze. This sauce gets its signature citrus flavor from orange marmalade, along with soy sauce, broth and mustard. Once the pork is done cooking, let it rest at room temperature while the glaze and pan juices get combined into an aromatic sauce. The cabbage is simply seared in a hot pan and seasoned it with salt and pepper to taste. Serve the tenderloin with the cabbage, goat cheese crumbles and a drizzle of the glaze.
Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.
Technique Tip: To get a good sear on the pork, make sure the pan with oil is very hot (almost smoking) before adding it. The initial sear is important in getting an even golden brown crust around the tenderloin.
Swap Option: Any type of cabbage will work well here — green, purple or even Napa.
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.
