Full of flavor, free of gluten, feeds four or more, with just one pan to clean!
For so many the question "what to make?" for weeknight dinner is often answered with the same-old, same-old. This recipe offers some classic German flavors and combinations with familiar and easy-to-source ingredients, like pork tenderloin, cabbage, apples, onions, and potatoes. Everything roasts together in the oven, then the pork and apples are removed to rest while the cabbage, onions, and potatoes finish cooking. A quick mixing of equal parts apricot preserves and whole-grain mustard plays double duty as both glaze and condiment. If you're feeling like dressing up the finished dish a bit, toss the potatoes in some chopped parsley and serve with a side of sour cream.
Equipment: cutting board; chef’s knife; dry measuring cups; small mixing bowl; spoon; 1 full or 2 half sheet pan(s), rimmed; parchment paper (optional); pastry brush; tongs
Sheet Pan Ingredients: 2 pork tenderloins
1 small red cabbage
3 small yellow onions
3 crisp apples (such as Gala or Fuji)
1 pound new or fingerling potatoes
6 tablespoons olive oil, divided
kosher salt and freshly ground black pepper
Mustard Sauce Ingredients:
¼ cup apricot preserves ¼ cup whole-grain mustard
Optional Garnish Ingredients:
½ cup sour cream
1 tablespoon chopped fresh parsley
1. Preheat the oven to 425°F. Line a full sheet pan (or two half-sheet pans, if necessary) with parchment paper. Set aside.
ILOC tip: only use two half sheet pans (one tenderloin per pan) if a full sheet pan does not fit in your oven. If a full sheet pan fits, use it.
2. Slice the cabbage in half vertically, then slice each half into quarters. Set aside. Trim and peel the onions, then cut each onion into sixths. Set aside. Cut each apple into quarters, trim away the core and seeds, then cut each quarter in half. Set aside.
3. Drizzle the sheet pan(s) with 2 tablespoons of oil and sprinkle with kosher salt. Rub each tenderloin with a tablespoon of oil and season generously with kosher salt and freshly ground black pepper. Place the tenderloins in the center of the sheet pan(s) without touching one another (if using one sheet pan). Brush the tenderloins evenly with half the apricot-mustard mixture, reserving one half as a condiment to serve with the finished dish.
ILOC tip: divide the apricot-mustard mixture in half before brushing on the raw pork. It's the very best way to guarantee that you will not cross-contaminate.
4. Evenly distribute the cabbage, onion, and apple wedges around the pork tenderloin(s). Tuck in the potatoes wherever there is space. Drizzle with the remaining 2 tablespoons olive oil and sprinkle generously with kosher salt.
5. Place the sheet pan in the oven and roast for 20-25 minutes for medium pork. Meanwhile, prepare the mustard sauce by mixing the apricot preserves and mustard in a small bowl. Set aside.
6. Remove the sheet pan(s) from the oven and carefully remove the apple pieces and pork tenderloins to a cutting board. Tent with foil. Return the cabbage, onions, and potatoes to the oven to continue roasting for 10-15 minutes more.
7. Remove the sheet pan from the oven. Remove the cabbage wedges to a cutting board and chop into large chunks. Combine the cabbage with the onions.
8. If desired, toss the potatoes with chopped parsley and an additional sprinkle of salt. Set aside.
9. Cut the pork into slices between ½-inch and 1-inch thick, as desired. Sprinkle with kosher salt to taste.
10. Place the pork, cabbage, onions, and apples on a platter, and place the potatoes in a bowl. Alternatively, divide the meat and vegetables evenly among four plates. Serve immediately with the mustard sauce and, if using, sour cream.
Makes 4 servings.
