The sweet and savory flavor of warm cabbage apple slaw pairs well with tender pork. Lemon-thyme sauce with cream cheese gives the dish a rich finish.

Source: Midwest Living

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Recipe Summary test

prep:
20 mins
cook:
12 mins
roast:
25 mins
stand:
3 mins
total:
60 mins
Servings:
4
Yield:
1 pound pork, 1 1/3 cups slaw, 6 tablespoons sauce
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet heat oil over medium high heat. Sear pork for about 5 minutes, browning on all sides. Place pork on a rack in a roasting pan and roast for 25 to 35 minutes, or until it reaches an internal temperature of 145°F when tested with a thermometer. Remove from oven and cover with foil. Allow to stand for at least 3 minutes.

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  • Meanwhile, in the same skillet melt butter over medium heat into the drippings remaining in the skillet. Add sliced cabbage and cook until just starting to wilt. Add apple and cook 3 minutes more or until apple is tender and cabbage is cooked. Transfer to a medium bowl, stir in vinegar and season with the 1/8 teaspoon salt and 1/8 teaspoon black pepper; keep warm.

  • In a small bowl stir together chicken broth, lemon juice, and thyme. Pour broth mixture into the drippings in the hot skillet. Add cream cheese and whisk until smooth and heated through.

  • Slice pork and serve over warm cabbage apple slaw. Top with lemon thyme cream. Garnish with fresh thyme sprigs if desired.

Menu

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Gluten free

Nutrition Facts

274 calories; fat 12g; cholesterol 108mg; saturated fat 5g; carbohydrates 9g; mono fat 5g; poly fat 1g; insoluble fiber 2g; sugars 6g; protein 32g; vitamin a 390.5IU; vitamin c 20.7mg; thiamin 1.5mg; riboflavin 0.6mg; niacin equivalents 9.9mg; vitamin b6 1.3mg; folate 50.5mcg; vitamin b12 0.8mcg; sodium 398mg; potassium 797mg; calcium 74mg; iron 1.7mg.
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