Weeknight Cooking

Spice-Crusted Pork Tenderloin With Caramelized Masala Cabbage

October 21, 2019
7 Ratings
Photo by Rocky Luten. Food Stylist: Anna Billingskog. Prop Stylist: Brooke Deonarine.
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 4
What You'll Need
  • Pork
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon paprika
  • Kosher salt, to taste (about 1 tablespoon)
  • 2 tablespoons vegetable or canola oil
  • 1 pork tenderloin (about 1 pound), trimmed of fat and silver skin
  • 1 tablespoon Dijon mustard
  • Cabbage
  • 1 yellow onion, halved then thinly sliced lengthwise (about 1/4 inch thick)
  • 1 head green cabbage, halved, cored, then cut into 1x1-inch pieces
  • 2 tablespoons unsalted butter or ghee
  • 1 tablespoon mustard seeds
  • 1/2 tablespoon caraway seeds
  • 1 Granny Smith apple, peeled, halved, cored, then cut into 1/4-inch slices
  • 1/2 tablespoon garama masala
  • 1/2 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • Kosher salt, to taste (about 1/2 tablespoon)
  • 1/4 cup chopped cilantro, for serving (optional)
  1. Preheat oven to 400°F. To make pork spice blend: crush coriander seeds, cumin seeds, fennel seeds, and black peppercorns with a mortar and pestle or spice grinder until somewhere between coarsely ground and a fine powder. Add garlic powder, ground thyme, paprika, and salt (about 1 tablespoon or to taste).
  2. Heat oil in large, oven-safe skillet on stove over medium high heat. Meanwhile, rub tenderloin with dijon and coat fully with the spice blend. Once coated, sear tenderloin, browning on all sides, for five minutes total. After searing, bake in preheated oven for 20 minutes. Remove from oven, place tenderloin on cutting board and tent with foil, allowing it to rest for 10 minutes.
  3. While tenderloin bakes and rests, heat butter or ghee over medium heat in a separate pan. Add mustard seeds and caraway seeds until you start to hear them pop. Add cabbage and onion, mixing to incorporate seeds throughout the vegetables. Cook on stove for 10 minutes, stirring occasionally. (Note: Cabbage may be practically overflowing from pan at first, but like any leafy green, will reduce considerably as it cooks).
  4. After cooking cabbage for 10 minutes, add apple slices, garam masala, brown sugar, apple cider vinegar, and salt. Mix to incorporate, and continue to cook for an additional 20 minutes, stirring occasionally.
  5. To serve, slice pork into medallions of desired thickness, serving on top of or alongside cabbage. Top with chopped cilantro if desired.

See what other Food52ers are saying.

  • Ruth Radford
    Ruth Radford
  • Lala
  • ketzynurse
Ryan McPhee

Recipe by: Ryan McPhee

If he's not in his kitchen or at a Queens grocery store, you'll likely find Ryan roaming the theatre district as Playbill's Managing News Editor.

3 Reviews

Ruth R. November 24, 2022
this is delicious; i made the following modifications: i used 2 pork loins and tied them together, with 1 clove garlic thinly sliced and laid between the two pork loins, then tied together. otherwise, followed the directions. definitely will make the pork again, not sure about the cabbage.
Lala December 28, 2020
I’ve made this twice! Once was for dinner on Christmas Day. The method for the pork is absolutely perfect. Both times I’ve roasted Brussels sprouts using the same timing and ingredients but adding the apples at the end sliced into match sticks. My brother-in-law said it was the best Christmas dinner we’ve ever had. Huge, huge hit!! Thank you!!
ketzynurse December 18, 2019
This recipe is phenomenal! Simple ingredients. Simple preparation. I ill definitely be making it on a regular basis.