Polędwiczki Wieprzowe (Pork Tenderloin) with Roasted Apples and Red Cabbage Pork Tenderloin with Apples and Cabbage

Preheat the oven to 200°C.

Cut the pork tenderloin crosswise into 3 equal portions. Season each piece with salt and pepper, then dredge lightly in flour, shaking off excess.

Heat olive oil in a large ovenproof skillet over medium-high heat for 1 minute. Sear the pork pieces for 2–3 minutes per side until golden brown. Transfer to a plate.

In the same skillet, melt butter over medium heat. Add the sliced onion and cook for 3–4 minutes until softened. Add the shredded red cabbage, apple cider vinegar, honey, caraway seeds, and a pinch of salt. Stir well and cook for 2 minutes.

Core and cut each apple into 8 wedges. Nestle the apple wedges and the seared pork pieces into the cabbage mixture. Transfer the skillet to the oven.

Roast uncovered for 15–18 minutes, until the pork reaches an internal temperature of 63°C and the apples are tender. The cabbage should be slightly caramelized at the edges.

Remove the skillet from the oven. Let the pork rest for 5 minutes before slicing. Serve the pork with the roasted apples and cabbage on the side.