Step 1

Using a very sharp knife, trim the white membrane from the pork and season it on all sides with salt and pepper.

Step 2

Preheat oven to 350 F.

Step 3

Place a large oven-safe pan over medium-high heat, once hot, add the bacon and fry it until crisp. Transfer to a paper towel-lined plate.

Step 4

Discard bacon fat from the pan leaving in only about 2 tablespoons.

Step 5

With the heat to medium-high, add the pork tenderloin and sear it on all sides in the bacon fat, about 2 minutes per side. it should be nicely browned! Transfer it to a plate and set it aside.

Step 6

Return the pan to the stove over medium heat and add the butter. Once melted add the onion and cook until soft and translucent, 3 to 4 minutes.

Step 7

Add the garlic and cook for 1 minute more.

Step 8

Add the cabbage and continue cooking until wilted, 8-10 minutes, stirring from time to time. Season to taste with salt and pepper.

Step 9

Return the bacon to the pan, stir and cook for 4 to 5 minutes longer.

Step 10

Add the cubed apples, cider, vinegar, mustard, rosemary, and brown sugar to the pan and stir to combine, cook for 3-4 minutes.

Step 11

Add the pork tenderloin to the pan, nestling it into the cabbage and apple mixture. Add some rosemary sprigs.

Step 12

Cover the pan and bake for 20 minutes, turning the pork once during the cooking time.

Step 13

Once done cooking, transfer the tenderloin to a cutting board and allow it to rest for 5 minutes before carving.

Step 14

In the meantime, place the cabbage mixture on the stove over medium-high heat and cook, stirring constantly, until any liquid has evaporated and the apples are soft and saucy.

Step 15

Transfer the cabbage mixture to a serving platter. Slice the pork, and arrange it on top of the cabbage.

Step 16

Serve immediately.