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Lunch recipe · from the recipe book

Sheet-Pan Pork Tenderloin and Cabbage Salad

Juicy fennel-free herb-crusted pork slices over caramelized roasted cabbage, apple and red potatoes, finished with a tangy dill-mustard yogurt dressing.

Sheet-Pan Pork Tenderloin and Cabbage Salad

Ingredients

  • 1¼ lb560 gPork tenderlointrimmed of silver skin
  • 8½ cups shredded600 gGreen cabbagecut into 1-inch-thick wedges, core left on
  • 2½ small450 gRed potatoescut into 3/4-inch chunks
  • 1½ medium250 gApplecut into wedges
  • 1 medium110 gRed onioncut into wedges
  • 2½ tbsp36 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 2 tsp2 gDried thyme
  • 1 tsp3 gGarlic powder
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • 8½ oz240 gPlain Greek yogurt, nonfat
  • 1½ tbsp20 gYellow mustard
  • 1 tbsp15 gApple cider vinegar
  • 1½ tsp10 gHoney
  • 1 cup sprigs8 gFresh dillchopped
  • ⅓ cup chopped40 gWalnutsroughly chopped

Steps

  1. Preheat the oven to 425°F (220°C) and set out two rimmed sheet pans.
  2. In a small bowl, mix the paprika, thyme, garlic powder, half of the salt and half of the black pepper to make the spice rub.
  3. Rub the pork tenderloin with one third of the olive oil, then coat it all over with the spice rub.
  4. On the sheet pans, toss the potato chunks, cabbage wedges and red onion with the remaining two thirds of the olive oil and the remaining salt and black pepper; spread in one layer.
  5. Roast the vegetables for 15 minutes.
  6. Flip the vegetables, add the apple wedges, and nestle the pork tenderloin in the center of one pan.
  7. Roast 20 to 25 minutes, until the potatoes are tender, the cabbage edges are charred and the pork reaches 145°F (63°C); scatter the walnuts on the pan for the last 4 minutes to toast.
  8. Rest the pork for at least 3 minutes. Meanwhile whisk the Greek yogurt, mustard, cider vinegar, honey and half of the dill into a dressing.
  9. Slice the pork. Chop the cabbage wedges into bite-size pieces, discarding the core.
  10. Divide the cabbage, potatoes, onion and apple among plates, top with the pork, drizzle with the dressing, and finish with the walnuts and the remaining half of the dill.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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