Pork Dijon w/ Apples and Cabbage

INGREDIENTS

½   head red cabbage cored, cut into ½ inch wedges

2    large apples (1 pound) sliced into thin wedges

5    tablespoons olive oil, divided

2    pork tenderloins, 1 pound each*

1    teaspoon dried thyme

1    tablespoon coarse grain Dijon mustard

2    tablespoons white wine vinegar

2    teaspoons honey

METHOD

Preheat oven to 325 F. Arrange a rack in the center of the oven and one for the broiler. Coat a sheet pan with cooking spray or olive oil. Toss the cabbage and apples with 2 tablespoons of the olive oil in a bowl and lay out on the prepared sheet pan in an even layer.

Coat the pork with 1 tablespoon of olive oil and dust with the thyme. Place over the vegetables on the sheet pan. Place the sheet pan in the center of the oven and roast for 30 minutes.

Remove the pan from the oven and turn the oven to broil. Remove the pork from the sheet pan to a plate. When the broiler is hot, return the pan to the higher rack under the broiler and broil about 3 to 4 minutes. Remove from the oven and remove the vegetables to a bowl. Place the pork on the sheet pan and broil for about 5 minutes until a golden brown color is obtained. Remove from the oven and place the pork on a cutting board. Slice into ½ inch slices.

Whisk together 2 tablespoons of olive oil, the mustard, vinegar and honey. Spread the vegetables on a serving dish and place the sliced pork on top of the vegetables. Drizzle the mustard mixture over the pork and vegetables. Serve immediately

*NOTE: I did not have tenderloins in the house but I did have a pork tri-tip roast, I cut that in half lengthwise and used it as the two tenderloins. Not quite as tender, but equally delicious.

Adapted from a recipe in  All Recipes  magazine