Mustard-Crusted Pork with Apple Cabbage Slaw from The Quick Six Fix
Growing up in Ireland, young Stuart O’Keeffe could often be found in the kitchen, a miniature sous-chef at his mother’s side, chopping vegetables, rolling dough, and picking up her knack for getting meals on the table in a timely fashion. Though she ran a small business and had a family to look after, she made nutritious, filling dinners each night out of whatever fresh and local ingredients were available. This philosophy became the foundation for The Quick Six Fix, chef Stuart’s cookbook of 100 recipes that are easy to prepare and even easier to clean up, ensuring most of your time is spent eating and enjoying what you make.
You may have caught Stuart on Rachael Ray recently, where he cooked an amazing Rotisserie Chicken Alfredo in under six minutes. For another easy springtime dinner, we’re sharing an O’Keeffe family favorite: Mustard-Crusted Pork with Apple Cabbage Slaw. With less than six key ingredients and largely hands-off cooking time, it’s the perfect Quick Six meal. You can purchase The Quick Six Fix in stores or order from Stuart’s local bookstore Book Soup.
Mustard-Crusted Pork with Apple Cabbage Slaw
PREP 6 minutes
COOK 45 minutes
CLEAN 6 minutes
1 1½-pound pork tenderloin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup grainy mustard, such as Grey Poupon
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon white wine vinegar
1 tablespoon light brown sugar
4 cups shredded cabbage
1 apple, grated through medium to large holes on grater
2 tablespoons chopped parsley
1. Preheat oven to 400˚F.
2. Pat pork dry and season well with salt and pepper. In a bowl, whisk mustard and olive oil together. Using your hands, rub mixture all over pork tenderloin. Let meat sit until it comes to room temperature, at least 20 to 30 minutes.
3. Place pork on a wire rack on a rimmed 36 x 18-inch baking sheet lined with foil. Place in the oven for 15 minutes. Reduce heat to 350˚F. and cook for another 10 minutes or until meat reaches an internal temperature of 145 degrees on a meat thermometer. Remove from oven, set aside, and cover with aluminum foil.
4. In a skillet, heat butter, vinegar, and sugar over low heat until the sugar is dissolved. Then turn up the heat to medium-high, add the cabbage and apple, and cook until the cabbage has wilted somewhat, about 10 minutes. Stir in chopped parsley.
STOP! AS CABBAGE AND APPLE COOK, WIPE DOWN BAKING SHEET, WIRE RACK, AND BOWL.
5. Remove foil from pork and slice.
6. Spread slaw on a platter, top with pork slices, and serve.