Pork Tenderloin With Sweet-And-Sour Cabbage

Recipe Ingredients

1		Lean bacon - (thick slices) - cut crosswise
		Into 1/4" pieces
1 tablespoon	15ml	Olive oil
1		Pork tenderloin - (abt 1 lb)
		Salt
		Freshly ground black pepper
1		Onion - diced - (1 1/2 cups) (large)
1/2 teaspoon	2.5ml	Caraway seeds
2 tablespoons	30ml	Cider vinegar - plus more to taste
1/2		Cabbage head - (abt 1 lb) - core removed,
		Cut in 1/2" pieces - (abt 4 cups)
1		Golden Delicious or Granny Smith apple (large)
		Or other firm cooking apple - peeled, cored,
		And cut in 1/2" pieces
2 tablespoons	30ml	Honey
1 1/2 lbs	681g / 24oz	New potatoes - boiled, drained

Recipe Instructions

Cook bacon and olive oil in large deep skillet until bacon is lightly browned, about 4 minutes. Add pork; sprinkle with salt and pepper to taste. Add onions around pork. Cook over medium-low heat, stirring onions occasionally, 5 minutes. Turn pork over; sprinkle with salt and pepper. Cook, stirring onions occasionally, until onions are browned, about 5 minutes. Sprinkle caraway seeds on top of pork and onions.

Add vinegar to pan; 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 apple; stir to combine. Cover and cook 10 minutes more or until cabbage is crisp-tender and pork is cooked through. Drizzle with honey; 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 board. Let stand 5 minutes before carving into thin diagonal slices. Serve with plain boiled new potatoes.

Yields 4 servings.

Source:
St. Louis Post-Dispatch - 09-28-1998 - By Marie Simmons

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