20-Min Pork & Cabbage Skillet
Juicy pork tenderloin seared until golden, then finished in a garlicky braised cabbage base with caraway and vinegar—the weeknight version of Polish kapuśniak that's ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 340
- Protein
- 42g
Ingredients
- 1.25 lbs pork tenderloin, cut into 4 medallions (about 1 inch thick)
- ¾ head green cabbage, thinly sliced
- 1 tsp caraway seeds
- 3 tbsp white vinegar
- ¾ cup chicken broth
- ½ tsp smoked paprika
- 1 whole bay leaf
- 1 medium yellow onion, thinly sliced
Instructions
- 1
Pat pork dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear pork 90 seconds per side without moving. Edges should be golden; center stays slightly pink. Transfer to a plate.
- 4
Add onion to the same skillet and cook, stirring, until it softens and turns translucent, about 2 minutes.
- 5
Add sliced cabbage, caraway seeds, paprika, and bay leaf. Stir constantly for 90 seconds until cabbage begins to wilt and smells fragrant.
- 6
Pour in broth and vinegar, then nestle pork medallions into the cabbage. Cover and simmer 6 minutes until pork reaches 145°F internal temp.
- 7
Uncover, taste, adjust salt and vinegar to your preference, then serve straight from the skillet.
Tools you’ll need
- 12-inch stainless steel skillet with lid
- instant-read meat thermometer
- cutting board
- chef's knife
- wooden spoon
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