Pork Tenderloin with Sweet and Sour Cabbage
- 1 – lb. pork tenderloin
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons grainy mustard
- 2 slices bacon — chopped
- 1 onion — thinly sliced
- 1/2 large head red cabbage — cored and thinly sliced
- 1/4 cup cider vinegar
- 1/4 cup sugar
- Preheat oven to 450ºF. Sprinkle pork with salt.
- Warm oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, turning occasionally. Transfer to a plate and let cool slightly. Spread mustard over pork.
- Add bacon to skillet and cook, stirring occasionally, until it begins to crisp, 1 minute. Add onion to skillet and sauté until tender, about 3 minutes. Add cabbage, vinegar and sugar and cook, stirring often, until cabbage has wilted, about 5 minutes.
- Place tenderloin on top of cabbage and roast until a meat thermometer inserted into center of pork registers 150ºF, about 15 minutes. Let stand 5 minutes; slice pork and serve with cabbage.
