Pork Tenderloin w/Cidered Apples & Cabbage

Recipe for: Pork Tenderloin w/Cidered Apples & Cabbage


Pork Tenderloin cut into medallions


Pork chops

4 Strips of bacon – Fry – reserve the drippings, about 3 tablespoons

½ of 1 Large cabbage or 1 small – Sliced

2 Onions sliced

2 Apples, chunked (Gala or Granny Smith work best)

3 Cloves of garlic, chopped


Seasoning for meat, Sprinkle both sides with:




Granulated Garlic – Not Garlic Salt


2 cups Organic Apple Cider


Seasoning for apples and veggies:

2 tbl Apple Cider Vinegar

1/8 tsp Ginger

¼ tsp Allspice

½ tsp Cinnamon


1 tablespoon of Wildtree Rancher Steak Rub



  1. Organic Apple Cider: Bring to a low boil & let simmer
  2. Fry bacon and set aside
  3. Slice onions and cabbage

Chunk apples

Season and toss together – apples, onions and cabbage


  1. Meat: Sprinkle seasoning on both sides of the pork medallions

Heat bacon drippings in a large flat bottom skillet. Add medallions in a single uncrowded layer. Brown about 3 minutes on each side until done. Remove from the skillet and place on a plate, set aside.

  1. Add cider to the skillet to deglaze using a wooden spoon.
  2. Add apples & veggies to the skillet in (2) batches.

Add chopped garlic & apple cider vinegar just before adding the 2nd batch.


Cook over medium heat turning over from bottom to top (Refer to YouTube video)


When onions & cabbage are slightly translucent, place the pork into the skillet and toss into the veggies – simmer for a minute or two just to reheat.



Server with a nice crispy green salad.


Variations:       1 – 2 tablespoons  Dijon Mustard – substitute for the Apple Cider Vinegar

Ale or Stout – substitute for the Organic Apple Cider

Caraway Seeds – substitute for the Allspice mixture

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