Recipe - Pork Tenderloin With Sweet-And-Sour Cabbage

1 sl 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 lg Onion; minced (1 One half cups)
One half teaspoon Caraway seeds
2 tablespoon Cider vinegar; plus more to
taste
One half Cabbage head (abt 1 lb);
core removed,
Cut in 1/2" pieces ; (abt 4
cups)
1 lg Golden Delicious or Granny
Smith apple
Or other firm cooking apple;
peeled, cored,
And cut in 1/2" pieces
2 tablespoon Honey
1 One half pound New potatoes; boiled,
drained

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 mediumlow 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
mediumlow 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
crisptender and pork is cooked through. Drizzle with honey; cook over
mediumhigh 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