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Pork Tenderloin

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

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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