| | Published October 14th, 2020
| Comfort food for cooler fall days
| | | By Susie Iventosch |  | | Turkey or Pork Tenderloin with roasted cabbage, onions, apples and sage Photo Susie Iventosch |
This dish says "autumn"! Turkey or pork tenderloin roasted with apples, cabbage and onions is comfort food for cooler fall days. A touch of sage and country Dijon complement the sweet nature of the roasted apples and veggies. As I was pouring the extra sauce over the tenderloin, I couldn't help but think what a fantastic soup base it would be. If you want to double the marinade, cook it with tenderloin you'll have a great start on your next soup project.
Even though I used both red and green cabbage, (for the additional color) I recommend using only the green cabbage. The red cabbage didn't really go with the other flavors as well as the green cabbage did. It's funny, because I make salads all the time with both red and green cabbage, and I love them together, but once cooked, the red cabbage is not as sweet as the green in my opinion. If you want to add a little more color to the dish, you could use half red and half yellow onions.
Turkey or Pork Tenderloin with roasted cabbage, onions, apples and sage
(Serves 4-6)
INGREDIENTS
Meat and Veggies:
2 lbs. turkey or pork tenderloin
2 tablespoons country Dijon mustard (to spread on tenderloin)
2 large Honeycrisp apples (or similar), cored and sliced, but leaves skins on
2 medium yellow onions, cut into wedges
1/4 head green cabbage, cut into thin wedges
Marinade:
1/4 cup olive oil
2 tablespoons white wine vinegar
1/4 cup dry white wine (or dry sherry)
1 tablespoons coarse-grain, country Dijon
1 teaspoon salt
1 teaspoon black pepper
2-4 leaves fresh sage, snipped into small bits
Garnish:
6 sprigs fresh sage
DIRECTIONS
Preheat oven to 375 F. Spray a roasting pan or casserole dish with cooking spray.
Place onions, apples and cabbage in the prepared pan and toss with 2-3 tablespoons of the marinade. Place tenderloin in the center of the dish and spread 1-2 tablespoons country Dijon over the top. Drizzle remaining marinade over tenderloin and veggies, to use all of the marinade.
Bake for approximately 45 minutes, or until meat thermometer reads 140-145 F for pork and 165 F for turkey.
Slice tenderloin and serve alongside roasted produce. Drizzle baking juices over the top of everything. |
 | | Susie can be reached at suziventosch@gmail.com. This recipe can be found on our website: www.lamorindaweekly.com. If you would like to share your favorite recipe with Susie please contact her by email or call our office at (925) 377-0977. Or visit https://treksandbites.com | | | | | | | | | | | |
Lamorinda Weekly, Moraga CA