Mustard-Crusted Pork Loin With Apple–Cabbage Slaw - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Stuart O'Keeffe
During Easter time in Ireland, I love to whip up this easy dish for my family. My mom always has three other types of meat in the oven, usually a duck, a goose, and a turkey. Sometimes beef, too. So trying to find the space to m
Ingredients
- 1 1 1/2-pound pork tenderloin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup grainy mustard, such as Grey Poupon
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon white wine vinegar
- 1 tablespoon light brown sugar
- 4 cups shredded cabbage
- 1 apple, grated through medium to large holes on grater
- 2 tablespoons chopped parsley
Instructions
- Preheat oven to 400 °F.
- Pat pork dry and season well with salt and pepper. In a bowl, whisk mustard and olive oil together. Using your hands, rub mixture all over pork tenderloin. Let meat sit until it comes to room temperature, at least 20 to 30 minutes.
- Place pork on a wire rack on a rimmed 36 x 18-inch baking sheet lined with foil. Place in the oven for 15 minutes. Reduce heat to 350 °F and cook for another 10 minutes or until meat reaches an internal temperature of 145 °F on a meat thermometer. Remove from oven, set aside, and cover with aluminum foil.
- In a skillet, heat butter, vinegar, and sugar over low heat until the sugar is dissolved. Then turn up the heat to medium-high, add the cabbage and apple, and cook until the cabbage has wilted somewhat, about 10 minutes. Stir in chopped parsley.
- Remove foil from pork and slice.
- Spread cabbage on a platter, top with pork slices, and serve.
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