Pork Tenderloin
Ingredients
- 1 thick slice lean bacon, cut crosswise into 1/4-inch pieces
- 1 tablespoon olive oil
- 1 (1-pound) pork tenderloin
- Salt and fresh-ground black pepper, to taste
- 1 large onion, diced (about 1 1/2 cups)
- 1/2 teaspoon caraway seeds
- 2 tablespoons apple cider vinegar, plus more to taste
- 1/2 head (1 pound) cabbage, core removed, cut into 1/2-inch pieces (4 cups)
- 1 apple (Golden Delicious or Granny Smith), peeled, cut into 1/2" pieces
- 2 tablespoons honey
Instructions
In large, deep nonreactive skillet over medium-high heat, cook bacon in oil about 4 minutes or until bacon is lightly browned. Add pork to hot skillet. Sprinkle top side with salt and pepper. Add onions, placing them on either side of pork. Cook over medium-low heat, stirring onions occasionally, 5 minutes. Turn pork over. Sprinkle top with salt and pepper. Cook, stirring onions occasionally, about 5 minutes or until onions are browned. Sprinkle caraway seeds on top of pork and onions. Add cider vinegar to pan and stir to scrape up browned bits on bottom. Cover and cook over medium low heat 10 minutes. Uncover and turn pork over. Add cabbage and apples; stir to combine. Cover and cook 10 minutes more or until cabbage is crisp-tender and pork is cooked through. Drizzle with honey and cook over medium-high heat, stirring vegetables and turning pork, about 2 minutes. Taste cabbage and add more vinegar, salt and pepper, if needed. Remove pork to carving board. Let stand 5 minutes before carving into thin diagonal slices. Serve with plain boiled new potatoes. Makes 4 servings.
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