Pan-Seared Pork Tenderloin with Apple-Cabbage Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork tenderloin medallions seared to perfection and served alongside a crisp apple and cabbage slaw dressed with a tangy mustard vinaigrette. This american-inspired whole30 (dairy free, gluten free) ready in about 27 minutes pairs divided sea salt, divided black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 1 lb pork tenderloin sliced into 1-inch medallions with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add pork medallions and sear for 3-4 minutes per side until golden brown and cooked through (internal temperature 145°F). Remove from skillet and keep warm.
  3. Step 3: In a large bowl, combine 3 cups shredded green cabbage and 1 julienned medium Granny Smith apple.
  4. Step 4: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp honey (optional), and the remaining 1/2 tsp sea salt and 1/4 tsp black pepper.
  5. Step 5: Pour the dressing over the cabbage and apple mixture and toss to coat evenly.
  6. Step 6: Sprinkle 2 tbsp chopped fresh parsley into the slaw and toss lightly again.
  7. Step 7: Serve the seared pork medallions alongside a generous portion of apple-cabbage slaw.

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Frequently asked questions

How long does Pan-Seared Pork Tenderloin with Apple-Cabbage Slaw take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Pork Tenderloin with Apple-Cabbage Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided sea salt from drying out.

Can I substitute ingredients in Pan-Seared Pork Tenderloin with Apple-Cabbage Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Tenderloin with Apple-Cabbage Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Pork Tenderloin with Apple-Cabbage Slaw dairy free?

Yes — this recipe is tagged dairy free, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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