Cider Marinated Pork Tenderloin with Cabbage

pork tenderloin with cabbage and bacon

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5 from 6 reviews

Apple cider marinated pork tenderloin served with sautéed cabbage and bacon is a delicious fall recipe.



Cider Marinade for Pork Tenderloin

  • 1/2 cup apple cider
  • 1 tbsp maple syrup
  • 1 tsp cider vinegar
  • 1/4 salt
  • pinch cinnamon
  • 1/3 tsp garlic powder
  • 1/3 tsp dried tarragon
  • 1 pork tenderloin, approximately 1 lb

For the cabbage

  • 1 strip bacon
  • 1 tbsp extra virgin olive oil
  • 4 cups cabbage, chopped into thin slices
  • 1 tsp soy sauce
  • 1/2 tsp dried ginger
  • 1/3 cup dry white wine


  • reserved marinade
  • 1 tsp dijon mustard
  • 1 tsp soy sauce
  • 1 tsp maple syrup


  1. In a medium bowl, combine the cider marinade ingredients, from the cider through the dried tarragon.
  2. Rinse and pat dry the pork tenderloin. Place the pork in a large sealable plastic bag. Pour the marinade over the pork and seal the bag. Gently toss the pork with the marinade so that it is well coated. Marinate in the refrigerator for 1 to 2 hours, taking the pork out to marinate at room temperature 15 minutes prior to cooking.
  3. Start cooking the entree by working on the cabbage. Heat a large skillet over medium heat, and coat with oil spray. Add the bacon and cook until crisp, about 10 minutes, turning occasionally. When the bacon is cooked, remove it from the skillet and place on a plate covered with a paper towel to allow it to cool. Break the bacon into bit sized bits after it cools.
  4. Preheat a grill to medium high. (see notes for roasting alternative)
  5. Pour the excess grease from the skillet, then add 1 tbsp olive oil and heat on medium. Add the onion, and reduce heat to medium low. Sauté about 5 minutes until the onion begins to soften.
  6. Stir the cabbage into the skillet along with the soy sauce and dried ginger. Cook for a few minutes, then stir in the white wine. Bring to a simmer, and cook covered on medium low heat.
  7. When the grill is hot, remove the pork from the marinade, gently shaking the excess marinade back into the bag.
  8. Place the pork tenderloin on the grill, and grill covered for a total of 16 to 20 minutes, turning halfway through the grilling time.
  9. Pour the excess marinade from the bag into a small sauce pan, and add the remaining sauce ingredients–dijon mustard, 1 tsp soy sauce, 1 tsp maple syrupw. Bring to a boil, then reduce to a simmer for 10 minutes, stirring occasionally. Keep warm as the pork finishes cooking.
  10. Check the pork for doneness at 15 minutes of grilling time. Pork tenderloin should be 145 degrees internal temperature and still juicy and moist when done.
  11. When the pork is done, let it rest on a platter for 5 minutes. Slice the pork after resting.
  12. Plate a scoop of the cabbage mixture, top with a sprinkling of bacon bits. Plate a few slices of the pork tenderloin alongside the cabbage, and repeat for the remaining servings. Enjoy!


  • If you’d prefer to roast the pork tenderloin for this recipe, plan on 15 to 20 minutes at 425 conventional setting or 400 convection. The other steps remain the same.
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