Ingredients:
Directions:
Toss together potatoes and half each of the oil and pepper until well combined. Spread on parchment paper–lined rimmed baking sheet; roast in 400F oven for 10 minutes.
Meanwhile, rub Dijon mustard over pork; sprinkle with thyme and remaining pepper.
Move potatoes to 1 side of baking sheet; add pork. Roast, turning halfway through, until juices run clear when pork is pierced and just a hint of pink remains inside, or instant-read thermometer inserted into thickest part reads 160F , about 12 minutes.
Meanwhile, in large skillet, heat remaining oil over medium-high heat; saute cabbage, apples and onion for 5 minutes.
Stir together vinegar, broth, 1/4 cup water, grainy mustard and sugar; pour over vegetable mixture, stirring to coat. Cover and simmer for 5 minutes. Remove from heat; stir in roast potatoes. Serve with pork.
Makes 4 servings.
- 675 g baby red-skinned potatoes, scrubbed and quartered
- 1 tsp extra-virgin olive oil
- 1/2 tsp pepper
- 1 tbsp Dijon mustard
- 340 g pork tenderloin, cut in medallions (about 3/4-inch thick)
- 1 tbsp chopped fresh thyme
- 6 cups chopped green cabbage, (about half small head)
- 2 Granny Smith apples, coarsely chopped
- 1 onion, thinly sliced
- 1/4 cup cider vinegar
- 1/4 cup sodium-reduced chicken broth
- 3 tbsp grainy mustard
- 1 tbsp granulated sugar
Directions:
Toss together potatoes and half each of the oil and pepper until well combined. Spread on parchment paper–lined rimmed baking sheet; roast in 400F oven for 10 minutes.
Meanwhile, rub Dijon mustard over pork; sprinkle with thyme and remaining pepper.
Move potatoes to 1 side of baking sheet; add pork. Roast, turning halfway through, until juices run clear when pork is pierced and just a hint of pink remains inside, or instant-read thermometer inserted into thickest part reads 160F , about 12 minutes.
Meanwhile, in large skillet, heat remaining oil over medium-high heat; saute cabbage, apples and onion for 5 minutes.
Stir together vinegar, broth, 1/4 cup water, grainy mustard and sugar; pour over vegetable mixture, stirring to coat. Cover and simmer for 5 minutes. Remove from heat; stir in roast potatoes. Serve with pork.
Makes 4 servings.