Grilled Pork Tenderloin with Winter Cabbage–Apple Slaw & Skillet Potatoes
Kid-friendly, weeknight-fast, and not remotely boring: juicy grilled pork tenderloin (cook outside or on a grill pan), plus a quick stovetop cabbage-apple slaw and a warm potato side. The pork stands on its own—easy to serve the slaw separately for picky eaters.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin 1 lb (you’ll use ~12 oz; save the rest cooked for lunches) $3.99 sale (1 lb)
- Green Cabbage 10 oz, thinly sliced $1.49/lb
- Fuji or Gala apple (any on sale list) 1 medium apple, julienned or thin-sliced $1.99/lb each (varies)
- Yukon Gold Potatoes 12 oz, cut into 3/4-inch cubes $1.49/lb
- Lemon 1/2 lemon (1 Tbsp juice) from bag $4.99 (2 lb)
- Olive oil 2 Tbsp, divided
- Dijon mustard (optional) 1 tsp
- Salt & black pepper to taste
- Optional: honey or sugar 1 tsp (for slaw balance)
- Optional: garlic 1 clove, minced $1.50 each (garlic)
Instructions
- Prep potatoes first (stovetop): cut 12 oz Yukon Gold potatoes into 3/4-inch cubes. Add to a pot, cover with cold salted water by 1 inch, bring to a boil, and simmer 10–12 minutes until just tender. Drain well.
- Crisp potatoes: return drained potatoes to the pot over medium heat with 1 Tbsp olive oil, a big pinch of salt, and black pepper. Cook 6–8 minutes, stirring occasionally, until lightly browned and steamy-hot. (Optional: add 1 minced garlic clove for the last 1 minute.) Cover off-heat to keep warm.
- Prep pork: pat dry ~12 oz of the 1 lb pork tenderloin (save the rest raw or cook it all for leftovers). Rub with 1 Tbsp olive oil, 1 tsp salt, and lots of black pepper. (Optional: add paprika/garlic powder if you have it.)
- Grill: preheat grill (or grill pan) to medium-high. Grill pork 4–5 minutes per side, turning until nicely marked and it reaches 145°F in the thickest part (about 12–16 minutes total depending on thickness).
- Rest pork: move pork to a plate and rest 5–8 minutes. Slice into medallions. (This is the ‘protein stands alone’ part—serve plain slices for kids if desired.)
- Make quick slaw: in a bowl combine 10 oz thin-sliced green cabbage + 1 julienned apple. Toss with 1 Tbsp lemon juice, 1 tsp Dijon (optional), a pinch of salt, black pepper, and 1 tsp honey/sugar (optional). Add a splash of olive oil only if it feels too dry (start with 1 tsp).
- Serve: plate sliced grilled pork with warm potatoes and the cabbage-apple slaw on the side.
Health notes: ~600–700 kcal per adult (with ~6 oz pork + potatoes + slaw). High protein, lots of fiber from cabbage; keep dressing light to stay in range.
Drink pairing: You want bright acid for the apple/cabbage and enough body for pork. WA pick: a Washington State Pinot Gris or Riesling; if you prefer red, go light with Pinot Noir from the Willamette Valley just south of you.