| 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
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