| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | St. Louis | Post3 | 4 | servings |
INGREDIENTS
| 1 | sl | Lean bacon – (thick slices); cut crosswise |
| Into 1/4" pieces | ||
| 1 | tb | Olive oil |
| 1 | Pork tenderloin; (abt 1 lb) | |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | lg | Onion; diced – (1 1/2 cups) |
| 1/2 | ts | Caraway seeds |
| 2 | tb | Cider vinegar; plus more to taste |
| 1/2 | 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 | tb | Honey |
| 1 1/2 | lb | New potatoes; boiled, drained |
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. Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Marie Simmons Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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