One Pan Pork Loin with Cabbage & Apples
There’s something about the combination of golden apples, tender pork, and buttery cabbage that feels like the essence of fall. This One Pan Pork Loin with Cabbage and Apples brings all those cozy flavors together in one skillet, creating a meal that’s simple enough for a weeknight but elegant enough to serve guests!
I truly believe that pork and apples are a match made in heaven! The sweetness of the apples balances the savory richness of the pork so perfectly, especially when they roast together with cabbage and onions until everything turns golden and tender. The splash of cider vinegar and thyme adds brightness, rounding out all those cozy fall flavors! It’s a simple yet impressive one pan meal that I come back to year after year.
Why We Love This One Pan Braised Pork Loin with Cabbage & Apples Recipe
- Elegant but easy. This dish is an impressive centerpiece that is made in one pan with simple ingredients you likely already have. The hardest part is waiting for it to finish roasting!
- Perfectly balanced flavors. The combination of tangy Dijon, sweet apples, buttery cabbage, and a touch of vinegar creates that ideal sweet-salty-savory balance!
- Minimal cleanup. Everything cooks in the same skillet! Searing the pork, softening the veggies, and roasting it all together. It’s dinner and cleanup made simple.
- Cozy and seasonal. With apples, cabbage, and thyme, this recipe practically tastes like fall. It’s perfect for cooler evenings or any time you’re craving something warm and hearty.
Ingredients You Need
- Pork Loin Roast: I use a boneless pork loin roast for this recipe because it’s easy to slice and stays juicy in the oven. You can also use pork tenderloin if you prefer, just reduce the cooking time since it’s smaller and cooks faster.
- Dijon Mustard: This adds a subtle tang and depth to the pork. It also helps create a flavorful crust when seared. Grainy or whole-grain mustard also works if that’s what you have.
- Oil: Use a neutral oil with a high smoke point, like avocado or canola oil, for searing the pork.
- Butter: A touch of butter adds richness and helps the onions and cabbage caramelize beautifully.
- Onion: The onion softens and sweetens as it cooks, adding depth to the cabbage mixture. Yellow or white onions work best here.
- Green Cabbage: Half a head is plenty here. It softens down into a tender, flavorful bed for the pork.
- Apples: Choose crisp, sweet-tart varieties like Honeycrisp, Fuji, or Gala. They hold their shape while baking and complement the pork perfectly.
- Chicken Broth: Adds savory depth and helps create the pan juices. If you prefer a sweeter note, you can use apple cider instead.
- Apple Cider Vinegar: Balances out the richness of the pork and butter with a little acidity. It brightens everything up at the end.
- Fresh Thyme: Adds a subtle earthiness that ties everything together. Fresh thyme is ideal, but dried thyme can work in a pinch, just use about half the amount.
- Salt & Freshly Ground Black Pepper: Don’t skip the seasoning! A good sprinkle of salt and freshly cracked pepper brings out all the flavors.
Variations & Substitutions
- Use pork tenderloin for a quicker version. Tenderloin cooks in about 20 to 25 minutes, making this even faster for weeknights.
- Swap cabbage for Brussels sprouts. If you’re not a cabbage fan, thinly sliced Brussels sprouts roast beautifully with the apples and onions.
- Add smoky flavor. Toss in a few slices of bacon or pancetta while cooking the onions and cabbage, it adds a lovely depth!
- Try different apples. Granny Smith will make the dish more tart, while Pink Lady adds a softer, honeyed flavor.
How to Make This One Pan Pork Loin Recipe
- Preheat & Season: Preheat oven to 400°F. Rub the pork with Dijon mustard, salt, and pepper.
- Sear the Pork: Heat an oven-safe skillet or cast iron pan over medium-high heat. Add oil and sear the pork on all sides until golden brown (about 2–3 minutes per side). Remove and set aside.
- Sauté Cabbage & Onions: In the same skillet, melt butter. Add onion and cabbage, cooking for 10 minutes in low temperature until softened and lightly golden. Stir in apple slices and thyme. Cook for another 2 minutes.
- Add Liquid: Pour in chicken broth (or cider) and apple cider vinegar. Scrape up any browned bits.
- Top with Pork: Place the pork on top of the cabbage-apple mixture, spooning some liquid over the top.
- Roast: Transfer skillet to oven and roast until pork reaches 145°F internal temperature about 25–30 minutes. Let pork rest 10 minutes before slicing. Serve with cabbage, apples, and pan juices.
Tips for Success
- Sear the pork well. That golden crust adds tons of flavor. Make sure your pan is hot before adding the meat, it should sizzle as soon as it hits the skillet.
- Use an oven-safe skillet. Cast iron works best since it can go straight from the stovetop to the oven and holds heat beautifully.
- Check the temperature. Pork is perfectly juicy at 145°F. Use an instant-read thermometer to avoid overcooking.
- Let it rest. This step is key! Resting allows the juices to redistribute so the pork stays moist when sliced.
Serving Suggestions
This one pan pork loin with cabbage and apples makes a beautiful centerpiece for a cozy fall dinner. I love serving it with a rich side like mashed potatoes or sweet and spicy roasted sweet potatoes. If you want something fresh and crisp alongside all the cozy flavors, a charred fall romaine salad would go well. And if you’re in the mood for something extra special, homemade popovers are perfect for catching every last drop of that sauce!
Frequently Asked Questions
Pork loin is larger and leaner with a mild flavor. Tenderloin is smaller and more tender, cooking in about half the time. Both work beautifully in this recipe, but adjust your cooking time accordingly.
Absolutely! Red cabbage adds a gorgeous color and a slightly earthier flavor. Just note that the pan juices may take on a pink hue.
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the oven at 350°F until warmed through.
More Fall Recipes to Try
- Beef & Cabbage Gratin
- Sheet Pan Chicken and Plums
- Pumpkin Spice Porkchop Skillet
- Butternut Squash Kale & Barley Soup
- Maple Roasted Turkey Breast
Easy One Pan Pork Loin with Cabbage & Apples
Ingredients
- 1 ½ – 2 lb pork loin roast or pork tenderloin for quicker cooking
- 2 tbsp Dijon mustard
- 2 tbsp oil
- 2 tbsp butter
- 1 medium onion thinly sliced
- ½ head green cabbage thinly sliced
- 2 medium apples Honeycrisp, Fuji, or Gala, sliced into wedges
- ½ cup chicken broth or apple cider for sweeter flavor
- ¼ cup apple cider vinegar
- 1 tsp fresh thyme leaves plus sprigs for garnish
- Salt & freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F.
- Rub the pork with Dijon mustard, salt, and pepper.
- Heat an oven-safe skillet or cast iron pan over medium-high heat. Add oil and sear the pork on all sides until golden brown (about 2–3 minutes per side). Remove and set aside.
- In the same skillet, melt butter. Add onion and cabbage, cooking for 10 minutes in low temperature until softened and lightly golden. Stir in apple slices and thyme. Cook for another 2 minutes.
- Pour in chicken broth (or cider) and apple cider vinegar. Scrape up any browned bits.
- Place the pork on top of the cabbage-apple mixture, spooning some liquid over the top.
- Transfer skillet to oven and roast until pork reaches 145°F internal temperature about 25–30 minute.
- Let pork rest 10 minutes before slicing. Serve with cabbage, apples, and pan juices.
