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Location: Fred Meyer - Bellevue (2041 148Th Ave Ne)

Skillet Pork Tenderloin with Pineapple-Braised Cabbage

Sweet-savory pork tenderloin gets a fast stovetop sear and a glossy pineapple pan sauce, paired with caramelized cabbage and onions. It’s a smart March dinner for Washington using hardy in-season cabbage and one of the best meat deals in the list.

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Ingredients

  • Kroger Fresh Natural Pork Tenderloin 1 lb $3.49/lb sale
  • Green Cabbage 1 lb $0.59/lb sale
  • Fresh Ripe Whole Pineapple 1/2 pineapple $2.50 sale
  • Jumbo Yellow Onion 1 medium $0.99/lb
  • Garlic 2 cloves $0.69 each
  • Pompeii Lemon Juice 1 tablespoon $2.50 sale
  • Chateau Ste. Michelle Dry Riesling Washington White Wine 750 ml $8.99

Instructions

  1. Prep 1 pound pork tenderloin ($3.49/lb sale) by trimming any silver skin if needed, then pat dry. Thinly slice 1 medium jumbo yellow onion ($0.99/lb), shred 1 pound green cabbage ($0.59/lb sale), mince 2 garlic cloves from 1 bulb ($0.69 each), and cut 1/2 fresh pineapple from 1 whole pineapple ($2.50 sale) into small chunks.
  2. Season the 1 pound pork tenderloin with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until nicely browned.
  3. Lower the heat to medium, add 1/4 cup water, cover, and cook the 1 pound pork tenderloin for 8 to 10 minutes more, turning once, until it reaches 145°F. Transfer to a plate to rest.
  4. In the same skillet, add 1 tablespoon oil if needed, then add the sliced 1 medium onion and shredded 1 pound cabbage. Cook over medium-high heat for 6 to 8 minutes with 1/2 teaspoon salt and 1/4 teaspoon pepper until wilted and lightly caramelized.
  5. Add the minced 2 garlic cloves and the pineapple chunks from 1/2 pineapple. Cook for 2 minutes. Stir in 1 tablespoon lemon juice ($2.50 sale bottle) and 2 tablespoons water, scraping up any browned bits to make a quick pan sauce.
  6. Slice the rested 1 pound pork tenderloin. Return the slices briefly to the skillet to coat in the pineapple juices. Serve the pork over the cabbage and onions with the warm pineapple spooned on top.

Cook time: 30 minutes

Estimated cost: $11-15

Health notes: About 500-580 calories per serving. Lean pork tenderloin keeps saturated fat in check, cabbage offers fiber and vitamin C, and pineapple adds brightness without needing much sugar. Serve as is for a lower-carb meal.

Drink pairing: Riesling or Pinot Noir. Riesling balances the pineapple and pork beautifully, while a light Pinot Noir works with the seared edges and sweet cabbage.

Wine picks:

  • Chateau Ste. Michelle Dry Riesling Washington White Wine $8.99 750 ml
  • Erath Pinot Noir Oregon Red Wine $14.99 750 ml

Why it works: For lamb foreshank or tri-tip roast for 2, I'd go with one white and one red option depending on the dish direction. Chateau Ste. Michelle Dry Riesling is the better fit for skillet pork tenderloin with pineapple-braised cabbage: it's Washington-made, nicely priced for a casual-but-special dinner, and its bright acidity plus slight fruitiness handle the pineapple's sweetness and the cabbage's braised edge. For lamb foreshank or tri-tip roast, Erath Pinot Noir is the stronger match: Oregon Pinot has enough earth and red-fruit lift for lamb, and enough freshness for beef without overpowering either. A 750 ml bottle is the right size for 2 people.

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You asked

do I remove the cabbage before putting in garlic and pineapple?

Careme

No. Keep the cabbage and onion in the skillet. Add the garlic and pineapple directly to the cabbage mixture, then cook briefly before adding the lemon juice and water. That lets the pineapple juices mingle with the cabbage and helps the whole pan turn into a light sauce.

Planned by Careme.