Pork Tenderloin With Cider-Glazed Red Cabbage

From Josh Cohen/ Food 52

Serve with pork tenderloin

Olive oil

Kosher salt

Freshly ground black pepper

1/2 pound thick-cut bacon

1/2 onion, finely diced

1/2 red cabbage, cut into thin ribbons

1/2 cup apple cider

2 1/2 teaspoon ground caraway seeds, divided

2 1/2 teaspoon ground juniper berries, divided

2 tablespoon light brown sugar

2 handfuls roughly chopped parsley, divided

2 tablespoon apple cider vinegar

Zest of 1 lemon, finely microplaned

Cut the bacon into 1/2 inch squares and sauté the bacon for 3 to 5 minutes, stirring regularly, until the fat begins to render. Add the onion, and season with a few cracks of black pepper. Sauté the bacon and onions together, stirring regularly, for about 8 to 12 minutes, until the onions and bacon begin to caramelize.

When you see the bacon and onions beginning to turn brown, add the cabbage along with a few pinches of salt. Stir constantly for 2 to 3 minutes, until the cabbage begins to soften and wilt down. When the cabbage first begins to soften, add the apple cider, 2 teaspoons of ground caraway, 2 teaspoons of ground juniper, and the brown sugar. Sauté for 15 to 20 minutes, stirring occasionally, until the cabbage is soft and tender.

When the cabbage is tender, add the cider vinegar, and stir to combine. Taste the cabbage and add more salt as necessary. Add about 3/4 of your chopped parsley, and stir to combine. Set the cabbage aside for a moment.

Cut the pork into medallions Add the remaining ground caraway and ground juniper, along with the zest of one lemon and the remaining parsley. Gently toss the pork with the spices, lemon zest, and parsley. Serve with cabbage.