Pork Tenderloin with Fermented Cabbage and Apples
October 29, 2025 • 0 comments
This cozy, nutrient-rich dish brings together tender pasture-raised pork, tangy fermented cabbage, and sweet caramelized apples for the perfect balance of flavor and nourishment. The gentle acidity of the fermented cabbage complements the richness of the pork while supporting healthy digestion — a timeless pairing inspired by traditional cooking. Simple, wholesome, and full of depth, it’s a comforting meal that celebrates real food from the farm.
- Prep Time:
- Cook Time:
- Servings: 4
Directions
Ingredients
- 1–1.5 lbs pasture-raised pork tenderloin (or 4 pork chops)
- 2 tablespoons olive oil or rendered pork fat
- Salt and pepper, to taste
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- 1 cup fermented cabbage (sauerkraut or your choice of fermented cabbage)
- 1 apple, sliced thinly
- 1 small onion, sliced
- ½ cup chicken stock or apple cider
- Fresh parsley, for garnish
Instructions
- Prepare the pork:
Pat the pork tenderloin (or chops) dry and season with salt, pepper, smoked paprika, and thyme. - Sear the pork:
In a skillet over medium-high heat, add olive oil or pork fat. Sear the pork on all sides until golden brown, about 3–4 minutes per side. Remove and set aside. - Cook the aromatics:
In the same skillet, add onion and apple slices. Sauté for 3–5 minutes until softened and fragrant. - Add fermented cabbage:
Stir in the fermented cabbage and cook for 2 minutes, just to warm it slightly while preserving its probiotics. - Deglaze and finish cooking:
Pour in chicken stock or apple cider to deglaze the pan. Return the pork to the skillet, cover, and reduce heat to medium-low. Simmer for 10–12 minutes, or until pork reaches an internal temperature of 145°F (63°C).
Serve:
Slice the pork and serve over the cabbage and apples. Spoon any pan juices over the top and garnish with fresh parsley.
