Oven-baked pork with cabbage and a side dish of wild rice and spiced apples

Ingredients:

• 1 cup wild rice mixture
• 2 cloves garlic, thinly sliced
• 1 tbsp + 1.5 tsp olive oil
• 1 tbsp + 1 tsp apple cider vinegar
• 0.6 kg pork tenderloin, trimmed
• 1 teaspoon apple pie spice
• 4 tsp country Dijon mustard
• 3 tbsp. l. chopped parsley
• 2 red apples, cored and sliced
• 0.5 cups low-fat sour cream
• Half a head of red cabbage, stemmed and cut into 2.5cm pieces (about 5 cups)
• 4 cups (180 ml) low-fat milk, for serving

Preparation:

1. Position a rack in the upper third of the oven and preheat to 220°C (425°F). Cook the wild rice according to package directions (without adding any additional seasonings). Keep warm.
2. Meanwhile, on a baking sheet, combine the cabbage, garlic, 1 tablespoon olive oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and a pinch of ground black pepper. Spread the mixture evenly across the sheet, leaving a small space in the center for the meat.
3. Sprinkle pork with 3/4 tsp. apple pie seasoning, 0.5 teaspoon salt and a small amount of ground black pepper. In a large non-stick skillet, heat the remaining 1.5 teaspoons olive oil.
4. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Transfer to a baking sheet and brush the top and sides with 2 teaspoons of mustard.
5. Roast until the cabbage is tender and the internal temperature of the pork reaches 145°F (63°C), 25-30 minutes. Transfer the pork to a cutting board, let it rest for a few minutes, and then chop. Mix the parsley with the cabbage.
6. Toss the apples with the remaining 1/4 teaspoon apple pie seasoning. To make the sauce, combine the sour cream, remaining 2 teaspoons mustard, and 1 teaspoon vinegar. Divide the rice, cabbage, pork, and apples evenly among four plates. Pour the sauce over the pork. Serve with a glass of milk for each serving.