Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Trim the silver skin from 12 oz pork tenderloin and cut crosswise into 1-inch-thick medallions. Season with 3/4 teaspoon fine table salt and 1/4 teaspoon black pepper; set aside while preparing the vegetables.

2. 2.

   Cut 12 oz Yukon Gold potatoes into 1/2-inch cubes. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 5/8 teaspoon fine table salt. Spread into a single layer.

3. 3.

   Thinly slice 12 oz green cabbage, discarding the tough core. Peel and thinly slice 4 oz yellow onion. Core 1 large Honeycrisp apple, about 8 oz, and cut into thin wedges, leaving the skin on.

4. 4.

   Roast the potatoes for 25–30 minutes, turning after 15 minutes, until golden and tender. Cook the cabbage and pork while the potatoes roast.

5. 5.

   Melt 1 tablespoon unsalted butter in a large skillet over medium heat. Add the sliced onion and cook for 3 minutes. Add the following:

   • The sliced cabbage
   • 1/2 teaspoon caraway seeds
   • 3/4 teaspoon fine table salt
   • 1/4 teaspoon black pepper

   Stir for 2 minutes, then add 1/4 cup water. Cover and cook over medium-low heat for 7 minutes. Add the apple wedges, cover, and cook for another 5 minutes. Uncover, stir in 2 teaspoons apple cider vinegar, and cook for 2–3 minutes until the excess moisture evaporates and the apple is tender but holds its shape.

6. 6.

   Heat 1 tablespoon olive oil in a second skillet over medium-high heat. Add the seasoned pork medallions in a single layer and sear for 3–4 minutes per side, until the centers reach 145°F. Transfer to a plate and rest for 3 minutes.

7. 7.

   Reduce the pork skillet heat to medium-low. Add 1/3 cup water, 1 tablespoon Dijon mustard, and 1 teaspoon apple cider vinegar. Scrape up the browned bits and simmer for 1–2 minutes until lightly thickened. Stir in any juices from the rested pork.

8. 8.

   Divide the roasted potatoes and apple-caraway cabbage between two plates. Arrange the pork medallions alongside and spoon the mustard pan sauce over the pork.

Want more detail? See the temperature guide.