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1
Position an oven rack in the top third of the oven and preheat to 425 degrees F. Prepare the wild rice as per package instructions (discarding any included flavor packets).
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2
Keep warm and set aside.
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3
Meanwhile, toss the cabbage, garlic, 1 tablespoon of the oil, 1 tablespoon of the vinegar, 1/4 teaspoon salt and a few grinds of pepper together on a baking sheet.
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4
Spread out leaving room for the pork tenderloin in the center.
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5
Sprinkle the pork with 3/4 teaspoon of the apple pie spice, 1/2 teaspoon salt and a few grinds of pepper.
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6
Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet.
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7
Add the pork and cook, turning as needed, until brown on all sides, about 5 minutes.
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8
Place on the baking sheet and brush the top and sides of the pork with 2 teaspoons of the mustard.
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9
Roast until the cabbage is tender and the internal temperature of the pork registers 145 degrees F on an instant-read thermometer, 25 to 30 minutes.
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10
Transfer the pork to a cutting board to rest for a few minutes and then slice.
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11
Toss the parsley with the cabbage.
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12
Toss the apples with the remaining 1/4 teaspoon apple pie spice.
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13
For the sauce, stir together the sour cream and the remaining 2 teaspoons mustard and 1 teaspoon vinegar.
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14
Divide the rice, cabbage, pork and apples evenly among four dinner plates.
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15
Spoon the sauce over the pork.
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16
Serve each with a glass of milk.
