INGREDIENTS
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1/2 head green or red cabbage, cored and cut into 1/2-inch-thick wedges
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2 large apples - cored and sliced into thin wedges
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5 tablespoons extra-virgin olive oil divided
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1 1/2 teaspoons kosher salt, divided
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1/2 teaspoon black pepper, divided
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2 (16 ounce) pork tenderloins
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1 tablespoon coarse-grain Dijon-style mustard
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2 tablespoons white wine vinegar
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2 teaspoons honey
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1 teaspoon chopped fresh thyme leaves
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1 tablespoon chopped fresh parsley (optional)✕
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