Seared Pork Tenderloin with Roasted Carrots & Warm Apple-Cabbage Sauté
A fast, bistro-style pork dinner that leans into March produce in Washington: juicy seared pork tenderloin, sweet roasted carrots, and buttery cabbage with apples for a little Pacific Northwest freshness.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin 1 lb $3.49/lb sale
- Carrots 1 lb $1.29/lb
- Green Cabbage 1 lb $0.99/lb
- Small Gala Apple or Large Gala Apple 1 apple $1.49/lb
- Jumbo Yellow Onion 1 medium $0.99/lb
- Garlic 2 cloves $0.69 each
- Fresh Organic Lemon 1 $0.99 each
- Simple Truth Organic® Thyme 1 small pack, optional $2.49
- Pantry staples: olive oil, salt, black pepper, a little butter or extra oil as needed pantry
- Chateau Ste. Michelle Dry Riesling Washington White Wine 1 x 750 ml $7.99
Instructions
- Prep 1 lb Kroger® Fresh Natural Pork Tenderloin ($3.49/lb sale) by patting it dry and trimming any silver skin. Slice 1 lb carrots ($1.29/lb) on a diagonal, thinly slice 1 medium jumbo yellow onion ($0.99/lb), shred 1 lb green cabbage ($0.99/lb), mince 2 garlic cloves from 1 garlic bulb ($0.69 each), and thinly slice 1 Gala apple (about $1.49/lb). Cut 1 fresh organic lemon ($0.99 each) in half.
- Heat the oven to 425°F. Toss the 1 lb sliced carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon chopped thyme if using from the $2.49 thyme pack. Spread on a sheet pan and roast for 25 to 30 minutes, turning once, until browned and tender.
- While the carrots roast, season the 1 lb pork tenderloin with 1 teaspoon salt, 1/2 teaspoon black pepper, and another 1 teaspoon chopped thyme if using. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until well browned.
- Transfer the skillet with the 1 lb pork tenderloin to the 425°F oven and roast for 10 to 14 minutes, until the center reaches 145°F. Move the pork to a cutting board and rest for 8 minutes before slicing.
- While the pork rests, place a large skillet on medium heat with 1 tablespoon olive oil and 1 teaspoon butter or extra oil. Add the sliced 1 medium yellow onion and cook 3 minutes. Add the minced 2 garlic cloves and the shredded 1 lb green cabbage with 1/2 teaspoon salt and a few grinds of pepper. Cook 5 to 7 minutes until wilted but still lively.
- Add the sliced 1 Gala apple and 2 tablespoons lemon juice from the 1 fresh organic lemon. Cook 2 minutes more, just until the apple softens slightly but keeps its shape. Taste and adjust with more salt, pepper, or another squeeze of lemon.
- Slice the rested 1 lb pork tenderloin. Serve with the roasted 1 lb carrots and the warm apple-cabbage sauté. Spoon any pork juices over the top.
- Wine note: pour a dry Riesling or Pinot Noir. The Riesling brightens the lemon and apple, while Pinot Noir flatters the pork’s roasted, savory edge.
Cook time: 40 minutes
Estimated cost: $11-15
Health notes: About 520-620 calories per serving. High in protein, rich in vitamin A from carrots, and offers fiber from cabbage and apple. Keep oil moderate and go heavier on the vegetables for an even lighter plate.
Drink pairing: A dry Riesling or Pinot Noir works beautifully. The Riesling matches the apple-cabbage sweetness and pork’s mild richness, while Pinot Noir brings enough earth and red fruit to complement the roasted carrots and seared crust.
Wine picks:
- Chateau Ste. Michelle Dry Riesling Washington White Wine $7.99 1 x 750 ml
- Underwood Pinot Noir $12.99 1 x 750 ml
Why it works: For Seared Pork Tenderloin with Roasted Carrots & Warm Apple-Cabbage Sauté, I’d lean toward a dry Washington Riesling first, with Oregon Pinot Noir as the red option. The dish has mild, juicy pork, sweet roasted carrots, and a gentle sweet-tart note from apple and cabbage, so you want wine with freshness and enough fruit to echo the apple without turning sugary. A dry Riesling is especially strong here because its acidity lifts the cabbage and apple while keeping the pork feeling light. Pinot Noir works well too, particularly if you want a red with earthy cherry notes that flatter the seared crust and roasted vegetables without overpowering the plate. For 2 people, one 750 ml bottle is the right size.