Bacon-Roasted Pork Tenderloin With Caraway’d Cabbage and Apples 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes Nov 7, 2017

Seasonal and hearty, this minimal-prep, one-pan dish has juices and flavors that mingle in the oven while you're doing other things. Be sure to portion servings that include pan juices.

You can make this with turkey breast fillets and turkey bacon instead of pork; see the VARIATION, below.

To read the accompanying story, see: The one-pan meal with two meaty ways to go.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 4 cloves garlic
  • 1/2 medium head red cabbage
  • 2 medium Gala or honeycrisp apples
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons caraway seed
  • Kosher salt
  • Freshly ground black pepper
  • One 1 1/4- to 1 1/2-pound pork tenderloin (may substitute turkey breast fillets; see the VARIATION, below)
  • 5 strips bacon, preferably thin or center-cut (may substitute turkey bacon; see the VARIATION, below)
  • 1 1/2 tablespoons champagne vinegar or red wine vinegar


Position an oven rack in the upper third of the oven; preheat to 450 degrees.

Smash the garlic cloves and discard the skins. Cut the 1/2 head of cabbage into 8 equal wedges. Core the apples, if desired, then cut each one into quarters. Toss the garlic, cabbage wedges and apples all into a large cast-iron skillet, then drizzle with the oil and toss to coat. Sprinkle the caraway seed over them, then season generously with salt and pepper.

Season the pork lightly with salt and pepper, then wrap the strips of bacon around it to cover as much meat as possible, tucking or wrapping the bacon ends underneath. Place it atop the ingredients in the skillet. Roast (upper rack) for about 30 minutes, or until the internal temperature of the meat registers 145 to 150 degrees on an instant-read thermometer.

Transfer the meat to a cutting board to rest for 5 minutes before slicing.

Sprinkle the vinegar over the cabbage and apples (still in the skillet) and toss to coat, mashing and distributing the roasted garlic cloves.

Serve the meat warm, with the garlic, cabbage and apples.

VARIATION: Buy 1 1/4 pounds (3 pieces) of skinless turkey breast fillets. Lay them in an overlapping line so the thicker part of each fillet just sits atop the thinner part of the next fillet. Wrap in 4 strips of turkey bacon (you won't need 5, as directed above), tucking the ends under the fillets. Carefully transfer to the pan and roast (upper rack) for 25 minutes (170 degrees on an instant-read thermometer), or a bit longer if you want the turkey bacon to crisp up further.

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Recipe Source

Adapted from “Dining In: Highly Cookable Recipes,” by Alison Roman (Clarkson Potter, 2017).

Tested by Bonnie S. Benwick.

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