Tarry Health Fitness, Weight Loss, Workouts and Healthy Eating 
- Prep Time:
- Cook Time:
- Yield: Makes 4 servings (serving size: 3-4 slices pork plus 1 1/2 cups salad)
Nutritional Information
| Calories per serving: | 247 |
|---|---|
| Fat per serving: | 8g |
| Saturated fat per serving: | 3g |
| Monounsaturated fat per serving: | 4g |
| Polyunsaturated fat per serving: | 1g |
| Protein per serving: | 32g |
| Carbohydrates per serving: | 11g |
| Fiber per serving: | 2g |
| Cholesterol per serving: | 94mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 284mg |
| Calcium per serving: | 38mg |
Ingredients
- 1/2 tablespoon olive oil
- 2 pork tenderloins (1 1/4 pounds total)
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 small Napa cabbage (about 1 pound), quartered, cored, and thinly sliced
- 1 crisp red apple (such as Gala or Fuji), cut into thin wedges
- 1/4 cup fresh cilantro sprigs
Preparation
1. Preheat oven to 400°. Heat oil in a large ovenproof skillet over medium-high heat. Season pork with 1/2 teaspoon each salt and pepper; cook, turning occasionally, for 6–8 minutes or until browned.
2. Transfer skillet to the oven, and roast at 400° for 12-14 minutes or until pork is cooked through. Let rest for at least 5 minutes before slicing.
3. Meanwhile, combine the vinegar, honey, and remaining salt and pepper in a large bowl. Add the cabbage and apples; toss. Let slaw sit for 5 minutes, tossing occasionally. Fold in cilantro, and serve with the pork.
