"A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish."

1/2 head green or red cabbage, cored and cut into 1/2-inch-thick wedges

2 large apples - cored and sliced into thin wedges

5 tablespoons extra-virgin olive oil divided

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon black pepper, divided

2 (16 ounce) pork tenderloins

1 tablespoon coarse-grain Dijon-style mustard

2 tablespoons white wine vinegar

2 teaspoons honey

1 teaspoon chopped fresh thyme leaves

1 tablespoon chopped fresh parsley (optional)