- 1 pork tenderloin, trimmed (1 1/4 lb)
- 1/4 tsp dried thyme
- Kosher salt and freshly ground black pepper
- 2 Tbsp J.Olive Co. EVOO
- 1 green or red apple
- 1/2 head small red or green cabbage
- 1/4 cup low-sodium chicken broth
- 2 Tbsp red wine vinegar
- 1 Tbsp packed light brown sugar
- 1/2 cup fresh parsley leaves
- 4 small whole grain dinner rolls
- Slice the pork tenderloin at a long angle into 4 “steaks” and sprinkle with the thyme and a total of 1/2 tsp salt and 1/4 tsp pepper.
- Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks to the skillet and cook, turning once, until well browned and just a bit pink in the center, about 7 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Put each steak on a plate to rest.
- While the steaks cook, core and slice the apple and thinly slice the cabbage. Stir together the broth, vinegar and sugar in a small bowl.
- When the pork has finished cooking, add the cabbage, apples, 1/4 tsp salt and 1/4 tsp pepper to the same skillet. Cook, tossing, until slightly wilted, 2 to 3 minutes. Add the broth mixture and continue to cook until the cabbage is tender and the liquid has reduced slightly, 2 to 3 minutes. Remove from the heat and stir in the parsley leaves. Season with additional salt and pepper.
- Divide the cabbage and apples and any juices in the skillet among the plates with the steaks. Serve with a roll.