Easy 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!
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.
Video
Notes
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.
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