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Export 10 ingredients for grocery delivery
Step 1
Using a sharp knife, trim the silver skin from the pork and season on all sides with salt and pepper.
Step 2
In a large pan over medium-high heat, fry the bacon until crisp and transfer it to a paper towel-lined plate. Drain most of the fat from the pan, turn the heat to medium-high, and add the pork tenderloin. Sear briefly (no more than 1-1/2 minutes) on all sides, transfer to a plate and set aside.
Step 3
Return the pan to the stove over medium heat and add the butter. Add the diced onion and cook until soft and translucent, 3 to 4 minutes, then add the garlic and continue cooking just until fragrant (do not brown). Add the cabbage and cook until wilted, 6 to 8 minutes. Season to taste with salt and pepper.
Step 4
Return the bacon to the pan and continue cooking until the cabbage begins to caramelize, 4 to 5 minutes longer. Add the apple, cider, mustard, and brown sugar, combine well, and adjust the seasoning if needed.
Step 5
Return the pork tenderloin to the pan, nestling it into the cabbage-apple mixture. Cover and cook until an instant-read thermometer registers 140°F when inserted in the thickest part of the tenderloin, 8 to 10 minutes. Transfer the tenderloin to a cutting board and allow it to rest for 5 minutes before slicing.
Step 6
While the pork rests, increase the heat on the cabbage mixture and cook, stirring constantly, until any liquid has evaporated and the apples are broken down to a chunky sauce-like consistency. Transfer the cabbage mixture to a serving platter. Slice the pork, arrange it on top, and garnish with chopped parsley if desired.
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