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Pork Roast Night Bowl

Pork Roast Night Bowl

This bowl brings Sunday supper vibes to any night of the week. Herby roasted pork tenderloin, cider-braised cabbage, chunky stewed apples, and roasted root veg draped in silky Caramelized Onion Bitchin’ Sauce. Cozy meets fancy — your grandma would approve.

Ingredients
For the Bowl -
1 Herby Pork Tenderloin
1 Sweet Potato
1 Turnip or Parsnip
1/2 cup Braised Cider Cabbage
1/4 cup Chunky Stewed Apples
1/4 cup Caramelized Onion Bitchin' Sauce
Herby Pork Tenderloin -
1-2 lb Pork Tenderloin
~ 2 tbsp each Rosemary, Parsley, Sage, Oregano
2 cloves Garlic
1/2 tbsp Flaky Salt
1/4 cup Whole Grain Dijon Mustard
Braised Cider Cabbage -
1/4-1/2 head Cabbage, finely shredded
1 tbsp Butter
2 tbsp Apple Cider Vinegar
1/2 tbsp Flaky Salt
1 tbsp Caraway Seeds
1/4 cup Apple Cider
Chunky Stewed Apples -
1 large Apple, chopped
1 Cinnamon Stick
1 tsp Flaky Salt
1/4 cup Water
Method

For the Pork:

Finely chop herbs (removing stems) and garlic with the salt. Slather tenderloin with mustard, then roll in the herb mixture. Bake in a glass dish at 400°F for 25–30 minutes, or until internal temp reaches 165°F. Let rest 10 minutes, then slice into ½-inch medallions.

For the Cabbage:

Sauté all ingredients in a pan over medium heat until softened and flavorful, about 10–12 minutes. Remove from heat.

For the Apples:

Simmer apple chunks with the cinnamon stick, water and salt over medium heat for 10 minutes, or until rustic and soft. Add extra water 1 T at a time as needed to avoid scorching.

Roast your Roots:

Cube the sweet potato and turnip, toss in avocado, grapeseed, or olive oil, and sprinkle with flaky salt. Roast on a parchment-lined sheet at 400°F for 15–20 minutes, or until golden and tender.

Assemble the Bowl:

Start with a base of roasted root veg. Add a big scoop of Caramelized Onion Bitchin’ Sauce right in the middle. On one side, spoon in the stewed apples; on the other, the braised cabbage. Finish it off with 3 juicy medallions of pork right on top. A wee dollop of sauce right on the medallions for extra sauciness never hurt anybody! Dive in!

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