Pork Roast Night Bowl

Serves: 3-4
Prep Time: 20 min

Cook Time: 40 min
Calories: ~600-650 per 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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