Pork tenderloin with sweet-and-sour cabbage

4 servings

Ingredients

Quantity Ingredient
1 slice Lean bacon - (thick slices); cut crosswise
Into 1/4\" pieces
1 tablespoon Olive oil
1 Pork tenderloin; (abt 1 lb)
Salt
Freshly ground black pepper
1 large Onion; diced - (1 1/2 cups)
½ teaspoon Caraway seeds
2 tablespoons Cider vinegar; plus more to taste
½ Cabbage head - (abt 1 lb); core removed,
Cut in 1/2\" pieces -; (abt 4 cups)
1 large Golden Delicious or Granny Smith apple
Or other firm cooking apple; peeled, cored,
And cut in 1/2\" pieces
2 tablespoons Honey
1½ pounds New potatoes; boiled, drained

Directions

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.

Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Marie Simmons Formatted for MasterCook by Susan Wolfe - vwmv81a@...

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