Tangy Pork and Apple Slaw Cups
Warm pork bites nestle into crisp apple slaw cups with mustard, cider vinegar, and fresh herbs.
Prep: 15 · Cook: 20 · Total: 35 · Serves: 6 · Difficulty: Medium · Rating: 4.7/5 (96 reviews)
INSPIRED BY
These cups take cues from German pork and apple pairings, then lighten the plate with crunchy cabbage and lettuce. The cider mustard dressing ties the sweet and savory pieces together.
Story
I like a side dish that can wander around the table and still feel like the fun part of dinner. Pork and apples are an old-school team, but the lettuce cup gives them a fresh, crunchy uniform. The first time I made these, I planned on leftovers and then watched everyone make one more cup. That is usually the best review a side can get.
By Casey
Ingredients
- 1 lb boneless pork tenderloin
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp smoked paprika
- 3 cups thinly sliced green cabbage
- 1 crisp apple, cut into matchsticks
- 2 tbsp chopped parsley
- 2 tbsp apple cider vinegar
- 1 tbsp whole-grain mustard
- 1 tbsp honey
- 2 tbsp mayonnaise
- 12 small butter lettuce leaves
Instructions
- Trim the pork tenderloin and cut it into bite-size pieces. Toss with olive oil, salt, and smoked paprika until every piece is coated.
- Whisk the cider vinegar, mustard, honey, and mayonnaise in a large bowl. Taste and add a pinch more salt if needed.
- Add the cabbage, apple, and parsley to the dressing. Toss well and let the slaw stand for 10 minutes so the cabbage softens slightly while staying crisp.
- Heat a large skillet over medium-high heat. Add the pork in a single layer and sear for 3 minutes without moving it, then turn the pieces.
- Cook the pork for 4 to 5 minutes more, turning occasionally, until browned outside and cooked through. Let it rest for 3 minutes.
- Arrange the lettuce leaves on a platter and fill each with slaw and warm pork. Serve immediately, passing extra dressing on the side.
Chef Tips
- Cut the pork into evenly sized pieces so the smaller bits do not overcook before the larger ones are done.
- Choose a firm, tart apple such as Granny Smith or Pink Lady for the best crunch.
- For a make-ahead side, prepare the slaw and pork separately, then assemble just before serving.
- A quick sprinkle of toasted walnuts adds a welcome crunch.
Cook's Notes
- **Pork temperature:** Cook the pieces until they reach 145 F in the thickest spot, then rest before serving.
- **Slaw timing:** Ten minutes is enough to soften the cabbage without losing its snap.
- **Lettuce choice:** Butter lettuce makes flexible cups, while romaine leaves give a firmer crunch.
- **Storage:** Keep pork and slaw in separate containers for up to 3 days and assemble cold or gently warmed.