Ingredients
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1 cup (100 g) fresh or frozen cranberries
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1 navel orange: 1 teaspoon finely grated zest, then the fruit peeled and segmented (about 140 g)
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1 tablespoon (12.5 g) granulated sugar
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1 teaspoon grated fresh ginger
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1 small green cabbage (about 2 lb, 900 g), cut through the core into 8 wedges
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3 tablespoons (40 g) olive oil, divided
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1 teaspoon caraway seeds
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1/2 teaspoon fine salt, divided
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1/2 teaspoon black pepper, divided
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1 1/2 lb (680 g) pork tenderloin (1 large or 2 small), silver skin trimmed
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2 tablespoons (30 g) Dijon mustard, such as Grey Poupon
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2 garlic cloves, finely grated
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1 tablespoon fresh thyme leaves, or 1 teaspoon dried
Allergens Contains: None of the major allergens. Contains mustard (Dijon), a regulated allergen in Canada and the EU.
Instructions
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1
Make the relish: pulse the cranberries, orange segments, zest, sugar and ginger in a food processor 8 to 10 times, until finely chopped like coarse confetti but not puréed (or chop by hand). Let it stand at least 20 minutes, until the sugar dissolves and the cranberries soften slightly.
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2
Heat the oven to 425°F with a rack in the center. Lay the cabbage wedges cut side down on a large rimmed sheet pan, brush with 2 tablespoons of the oil and sprinkle with the caraway and half the salt and pepper. Roast 15 minutes.
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3
Meanwhile, pat the pork dry. Stir together the Dijon, garlic, thyme, remaining 1 tablespoon oil and remaining salt and pepper, and rub it all over the pork.
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4
Flip the cabbage wedges, push them toward the edges and set the pork in the center. Roast 18 to 25 minutes, until the thickest part of the pork reads 145°F, the mustard crust is browned in spots, and the cabbage edges are deeply browned with cores that a knife slides into easily.
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5
Rest the pork 5 minutes, then slice it 1/2 inch thick. Give each plate 2 wedges, a quarter of the pork and about 1/3 cup relish. Taste the relish first; if it's too sharp for you, stir in a little more chopped orange.
Meal Prep Tip
The relish keeps 5 days in the fridge and tastes better on day two. Leftover pork keeps 4 days; slice it cold for salads, since reheating dries tenderloin quickly. The cabbage reheats well in a hot oven.
Storage & Food Safety
Cook pork tenderloin to 145°F and rest it 3 minutes; a blush of pink is safe at that temperature. Refrigerate leftovers at 40°F or below within 2 hours (1 hour above 90°F) and eat within 4 days. For children under 4, chop the relish finely, since firm raw cranberry pieces can be a choking risk, and cut the pork into small strips.
Make It Yours
No added sugar
Leave out the sugar and use 1 1/2 oranges in the relish. Added sugar drops to 0 g, total sugars stay about 13 g a serving, and the relish is noticeably tarter.
If you don't like cranberries
Skip the relish and add 8 oz halved cremini mushrooms to the pan with the pork, then finish with a squeeze of lemon. Cuts about 7 g net carbs, 30 calories and all 3 g of added sugar per serving.
If you don't like pork
Use 1 1/2 lb boneless, skinless chicken breasts and roast 20 to 25 minutes, to 165°F. The nutrition is nearly identical.
Lower-sodium
Leave out the added salt and let the Dijon season the pork. Saves about 290 mg per serving, to roughly 310 mg.
Heartier
Roast about 1/2 cup sweet potato cubes per person on the same pan. Adds about 60 calories and 11 g net carbs, to roughly 28 g, still within our Mediterranean target.
Nutrition
Per serving (1/4 of the pork, 2 cabbage wedges and about 1/3 cup relish; about 480 g raw weight) — estimate. The relish supplies about 9 g of the net carbs and all 3 g of the added sugar.
Calories
400
Net Carbs
17g
Total Carbs
25g
Fiber
8g
Total Sugars
14g
Added Sugars
3g
Protein
39g
Fat
16g
Saturated Fat
3g
Sodium
600mg
Nutrition pending review by our registered dietitian — estimate only. Not medical advice.
Keywords
DinnerHigh ProteinSheet PanCranberriesPork TenderloinMediterranean
