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.