Sticky Pork Tenderloin with Warm Apple Slaw.
This pork tenderloin with apple slaw is a delicious fall meal! A sticky apple cider and maple mixture coats the juicy pork tenderloin. It’s served over a warm apple slaw with crunchy walnuts. So good and festive!
Fall dinners are the best dinners!
This sticky pork tenderloin is served over a warm apple slaw and is packed with spiced autumn flavor. The pork tenderloin is cooked in apple cider and maple syrup and the slaw is so crunchy and crisp. It’s such an easy fall meal but tastes special and looks fancy!
I love those kind.
Pork tenderloin is a dish that we all love, but I rarely make. And that’s crazy, because it is so simple and it cooks quickly.
My mom made pork chops weekly growing up – I think they were my favorite dish that she made. I’ve been able to slightly replicate them but they still never taste as good as when she made them! Which means when I make pork, it’s almost always pulled pork or pork tenderloin.
I have a lot of my own recipes for pork tenderloin that we really enjoy! Seasonal flavors, ones that I make around the holiday season, ones that I make specifically for really good pork tenderloin sandwiches.
And now, a perfectly sticky apple cider version to feed my apple cider obsession. The pork is so tender but the outside has this sticky golden crispy layer. It’s my favorite part.
Now I have to tell you about this slaw!
We LOVE a good slaw in my house. Any slaw is right up Eddie’s alley and for me? Well, I’m such a texture freak that half the time, I’d rather eat slaw than salad. It’s so crunchy!
I didn’t want to lose that crunch, but couldn’t stop thinking about a warm-ish slaw with apple cider pork tenderloin. It sounded so delicious, so satisfying and like the perfect fall dish.
And I was not wrong.
This slaw has a base of cabbage. I don’t cook it for too long because I don’t want it fully wilted. It also has apples, red onion, walnuts and this fabulous mix of apple cider vinegar and a little spice. It’s crunchy and wonderful. But warm and soothing!
A great meal for the soul.
I love serving the pork tenderloin right on top. And the slaw takes mere minutes to throw together, especially after everything is chopped up. That’s the best part!
This is how I bring it together:
I season the heck out of the pork tenderloin, then I brown it all over. All sides! Until golden and deeply crisp.
Next, I pour in an apple cider mixture that bubbles up and simmers for a minute. Then the whole thing takes a nap in the oven so the pork tenderloin can cook until it’s desired doneness.
While the pork cooks, I chop up all the slaw ingredients. The cabbage, red onion and apples – just save the apples for last so they don’t get too brown.
As soon as the pork tenderloin is done, transfer it out of the skillet to rest. I let it rest for about 20 minutes.
Finally, I use that same skillet to make the slaw. It’s packed with flavor and it’s already hot. Throw in the ingredients and let them soften slightly, then toss in the vinegar dressing.
At this point, you can slice the pork tenderloin and throw it right back on the slaw to serve it. Or serve it on top, on the side – whoever you wish!
It’s filling and flavorful and tastes incredible. Like a lovely little fall dish!
Sticky Pork Tenderloin with Warm Apple Slaw
Sticky Pork Tenderloin with Warm Apple Slaw
Ingredients
- 2 pounds pork tenderloin, (this is usually 2 filets)
- kosher salt and pepper
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 2 tablespoons olive oil
- ¾ cup apple cider
- ⅓ cup maple syrup
warm apple slaw
- 1 tablespoon olive oil
- 1 small head cabbage, thinly sliced
- 2 apples, sliced into matchsticks
- 1 red onion, thinly sliced
- ½ cup walnuts, chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- ½ teaspoon dijon mustard
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat the oven to 400 degrees F.
- Pat the pork tenderloin dry with a paper towel. Season it all over liberally with salt and pepper. Season it with garlic powder and smoked paprika.
- Heat the olive oil in a cast iron (or oven safe) skillet over medium-high heat. Add the tenderloin and seared on all sides until deeply golden brown.
- While searing, whisk together the cider and maple syrup. Pour the mixture into the skillet and let it bubble up. Reduce it to the simmer and cook for 1 to 2 minutes.
- Transfer the pan to the oven and roast for 15 minutes, then take the internal temperature. I like mine to be at at least 155 degrees F.
- Remove the pan and transfer the pork to a plate to rest. You can also pour the juice/glaze into a bowl to use it for the pork. After the pork rests for 15 to 20 minutes, you can slice it and drizzle the juice on top.
- While the pork rests, heat that same pan over medium heat. Add the olive oil. Add in the cabbage, apples, red onion and walnuts. Toss well. Add a big pinch of salt and pepper. Stir together the vinegar, maple syrup and dijon. Add in the nutmeg. Pour it in and toss again. Cook for just a few minutes until the slaw is warmer and slightly soft but still crisp.
- Serve the slaw immediately with the pork tenderloin. Enjoy!
Did you make this recipe?
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I appreciate you so much!
I can feel the crunch!
