- 1 1½-pound pork tenderloin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup grainy mustard, such as Grey Poupon
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon white wine vinegar
- 1 tablespoon light brown sugar
- 4 cups shredded cabbage
- 1 apple, grated through medium to large holes on grater
- 2 tablespoons chopped parsley
- Preheat oven to 400°F.
- Pat pork dry and season well with salt and pepper. In a bowl, whisk mustard and olive oil together. Using your hands, rub mixture all over pork tenderloin. Let meat sit until it comes to room temperature, at least 20 to 30 minutes.
- Place pork on a wire rack on a rimmed 36 x 18-inch baking sheet lined with foil. Place in the oven for 15 minutes. Reduce heat to 350°F and cook for another 10 minutes or until meat reaches an internal temperature of 145°F on a meat thermometer. Remove from oven, set aside, and cover with aluminum foil.
- In a skillet, heat butter, vinegar, and sugar over low heat until the sugar is dissolved. Then turn up the heat to medium-high, add the cabbage and apple, and cook until the cabbage has wilted somewhat, about 10 minutes. Stir in chopped parsley.
- Remove foil from pork and slice.
- Spread cabbage on a platter, top with pork slices, and serve.