Name: Mustard-Crusted Pork Loin With Apple–Cabbage Slaw
Prep time: 6 minutes
Total time: 1 hour
Yield: Serves 4–6
Ingredients: 1 1½-pound pork tenderloin; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; ½ cup grainy mustard, such as Grey Poupon; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 tablespoon white wine vinegar; 1 tablespoon light brown sugar; 4 cups shredded cabbage; 1 apple, grated through medium to large holes on grater; 2 tablespoons chopped parsley

Slices of pork loin with shredded cabbage and apples topped with mustard seeds on a plate.

Photo by Joanne Murphy

During Easter time in Ireland, I love to whip up this easy dish for my family. My mom always has three other types of meat in the oven, usually a duck, a goose, and a turkey. Sometimes beef, too. So trying to find the space to make this meat ends up in an annual argument. Every. Single. Time. Just a snippet of Easter with the O’Keeffes.

Recipe notes

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