I am a husband/father and I actually made this dinner. It was super easy and a big hit with my family. My wife also appreciated a break from cooking Sunday dinner. I am pretty happy with myself.
This recipe was very good. I doubled the recipe because my pork tenderloins were 2 lbs each. I used a whole head of cabbage, an onion and a red bell pepper. I put in a roasting pan, after 20 min everything was still raw, I ended up roasting for 1 hour which cooked the veggies perfectly but made the pork dry. I live at high altitude so everything tends to take a little longer. The flavor of the sauce didn't really permeate the meat, maybe because I overcooked it. I think I will marinade the meat next time. I also think I'll start the veggies roasting and add the meat a little later. This recipe has real potential and will definitely make again.
It was pretty good but I like my food to have a bit more flavour. I used plain white vinegar because I didn't have white wine vinegar and added an additional teaspoon of honey. Also I only used one pork tenderloin and 25 minutes was not long enough. I needed to cook it for a total of an hour before the juices were running clear. When I broiled it on low for 5 minutes the cabbage around the edges of the pan got burnt. If do this again I'll leave the rack in the middle instead of moving it 4" away from the element. I'd also add onion and maybe I'll use a bit of mustard powder so that it has a stronger mustard taste as well.
I cooked the cabbage and apples for 10 or 15 minutes on their own, then added the tenderloin. Once the tenderloin was cooked, the apples/cabbage were also ready. Tasty! I would make it again.
Surprising how delicious this was. Omitted the apples and just used a whole head of red cabbage seasoned with olive oil and salt and pepper. Placed a marinated pork loin on top of cabbage (hickory & bacon.) Roasted with a tray of acorn squash. Simple meal that hubby raved over. Took about 25 minutes for the squash and a little longer to get the pork to 145. Juicy and flavorful. A definite "make it again" dinner.
The flavors in this were really good. I had to make a few minor changes due to what was on hand - I used dried thyme and used half regular Dijon mustard and half spicy brown mustard I think it would have been as good if I had just used one or the other. My mistake was I used a loin of pork instead of the two small tenderloins so it took longer to roast so my cabbage and apples got burnt on the bottom.
We all found that the cabbage tasted better the next day after I had cooked it about 15 minutes longer. Next time I will cook the cabbage for about 20 minutes before putting the pork on top. It was too crunchy.
Wonderful recipe, easy and I loved it. I did change it a bit. I added potatoes and carrots to the cabbage. A complete dinner in one pan.
My husband was tentative about apples but I convinced him to try it. Fabulous! Absolutely delicious! followed it per instructions.kept pork in about 35 minutes before putting it in broil.no burning
