Herbs De Provence Pork Tenderloin with Maple Roasted Red Cabbage

I usually pair pork tenderloin with fruit, but this time, as I also had a nice red cabbage head,  I’ve decided to go in a different direction. I roasted the cabbage with only salt and pepper, then poured a bit of maple syrup and red wine vinegar over it, when it came out of the oven. It was delicious.
I used the same minimalistic approach with the tenderloin, by seasoning it with Herbs De Provence spice mix, and a touch of maple syrup. The herbs mix layer added wonderful flavor and aroma, and the maple syrup added just the right amount of sweetness that balanced it all. The roasted tenderloin came out succulent, and it paired beautifully with the roasted cabbage. Try it and enjoy.

* A small turkey breast can be used instead of the pork tenderloin.
* I’ve used a “touch of sea salt” pork tenderloin from Hatfield farms, which also contains a small amount of sugar. Therefore, I decreased the amounts of salt and sugar in the seasoning. If you use a tenderloin without such additions, adjust the seasoning accordingly.
* “Herbs de Provence” herbs mix, varies from one brand to another. The mix I used here contained fennel, basil, garlic, lemon peel and salt, on top of the traditional herbs mix.

Makes: 4-6
Prep time: 20 minutes
Cooking/roasting time: 30 minutes

For the cabbage:
½ large red cabbage head, core removed
2 tsp salt
½ tsp freshly ground four peppers mix
2 Tbs light olive oil
2 Tbs maple syrup
1 tsp red wine vinegar
For the pork:
1.375 lbs (624 grams) pork tenderloin (see notes)
1 tsp salt
¼ tsp four pepper mix
2 Tbs Herbs de Provence (see notes)
2 Tbs butter, soft
2 Tbs oil
1 Tbs maple syrup
1 tsp red wine vinegar

1. The cabbage: Preheat the oven to 440F (225C). Line a baking sheet pan with aluminum foil and baking paper. Cut the cabbage into 8 thick slices, lengthwise, and place in one layer in the pan. Sprinkle with salt and pepper and drizzle the oil all over.
2. Roast for about 20 minutes, until the cabbage is soft and golden. Drizzle the maple syrup and red wine vinegar on top, and keep in a warm place.

3. The pork: with a sharp knife, trim off the silver skin and fat layer from the tenderloin. Sprinkle the salt and pepper, and rub with the Herbs de Provence mix all over. Cover and let sit at room temperature for 10 minutes.

4. Reduce the heat of the oven to 400F (205C).
5. Heat the oil and butter in a medium shallow pot over medium-high heat. Add the seasoned tenderloin and sear until golden on all sides, about 5 minutes. Pour the maple syrup on top and place in the oven.
6. Roast for 7 minutes. Turn the tenderloin to the other side, and roast for 10-12 minutes longer. (If checking with a meat thermometer, it should register an internal temperature of 150F (66C)).

7. Place the tenderloin in the center of a warm serving plate, and arrange the roasted cabbage on the side. Discard half of the fat from the pan. Mix the rest with the remaining bits in the pot and the red wine vinegar, and spoon over the tenderloin. Let sit in a warm place for 5-10 minutes before cutting.

24 thoughts on “Herbs De Provence Pork Tenderloin with Maple Roasted Red Cabbage

  1. cookingwithauntjuju.com says:

    Yes to everything in your recipe Ronit – you know I am a “maple syrup” lover. Pork tenderloin is my favorite cut of pork, cabbage is a favorite veggie and Herbes de Province has so much flavor in the mix. A keeper for sure – hope to try soon!

    Liked by 1 person

  2. eatingrabbits says:

    Thank you very much for the inspiration – it looks really delicous! In my opinion the quality of the pork is crucial. Nowadays you can find properly raised animals (iberico, duroc, bentheimer – just to mention a few breeds). If you are lucky and find one of these try to prepare by lower core temperature of about 62 to 65 degrees celsius. I know that there many who are reluctant of doing so but you will be surprised how tasty your pork will be.

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you for commenting. I’m glad you liked the dish. I have to admit that I’m not much of a pork connoisseur, and years of hearing warnings about under-cooked pork have had their influence. But I’m glad to read your advice and will check into it next time. 🙂

      Liked by 1 person

  3. Eha says:

    Fascinating – have cooked pork and cabbage all my life but methinks I can improve ! Maple syrup naturally is not as common an ingredient as it is for you. I totally agree with :EatingRabbits’ about first paying attention to the quality of the pork . . . . most sold in Australia now has to have the sowstall, organic, chemical and hormone free nomenclature : even big supermarket chains manage to keep buyers .


    • Tasty Eats Ronit Penso says:

      Thank you Eha, I’m glad you liked the dish. If maple syrup is not as easy to find, honey can be a good substitute. Hatfield farms provide ethically raised, hormone/steroid/growth promotants free pork. It is excellent quality.


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