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Ingredients

• 1 tablespoon  olive oil, plus additional for pans
• 1-1/2 pounds  savoy cabbage, cut lengthwise into 2-inch wedges
• 1/2 pound  red onion, halved and cut lengthwise into 1/2-inch-thick slices
• 1-1/2 pounds  firm-ripe Bosc or Bartlett pears, halved, cored, and each half cut lengthwise into thirds
• 1 1-pound  pork tenderloin, fat trimmed
• 3 teaspoons  minced garlic
• 1 teaspoon  caraway seeds
• 1/2 cup  apple cider
• 2 tablespoons  cider vinegar
• 1 tablespoon  Dijon mustard

Description

For This Recipe, Pears Are Roasted As A Side Dish To The Pork Tenderloin And Made Into A Sauce To Serve Over It.

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