Bacon-roasted pork tenderloin with caraway‘d cabbage and apples from Dining In: Highly Cookable Recipes (page 244) by Alison Roman

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Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute red wine vinegar for apple cider vinegar.

  • jacqueline_2sc88e on March 25, 2026

    Made on a sheet pan instead and it crisped up nicely!

  • elisa_m95b99 on February 07, 2026

    I’ve made this twice and really enjoyed . As others mentioned I had trouble crisping the bacon the first time so for the second time I just cooked the bacon separately and crumbled on top

  • Plumberful on December 07, 2025

    I’ve made this several times, and like it very much with a few changes. My pork was nicely medium and juicy after 35 minutes. I prefer green cabbage, which gets nicely charred and tender with another 10 minutes in the oven (while the pork rested). I also prefer this dish with delicata squash instead of apples, and I crushed some fennel seed with the caraway, and drizzled with a bit of Dijon mustard, olive oil, honey and apple cider vinegar over all of it while roasting.

  • meggan on February 07, 2024

    I also had trouble with the crispiness of the bacon and ended putting it under the broiler for a minute.

  • pattyatbryce on January 16, 2024

    Really enjoyed this and was impressed by the moisture in the tenderloin. Use thin bacon and more than 5 slices to make sure it cooks. Cut the cabbage smaller. I needed to cook a bit longer and the bacon did need it.

  • jfleissn on November 08, 2022

    I actually loved this, more than others. My only complaint is that the bacon did not get very crisp. The pork cooked perfectly after 35 min. and was very moist. I did cut the (small red) cabbage into 16ths rather than 8ths and they became delightfully soft and charred. The apples I might consider cutting smaller too. The garlic was delicious and I might add more. Editing this note: Make sure not to use too much cabbage. Cut apple thinly. Pork may need to be turned halfway through, or browned in a pan on the less crispy side afterward.

  • CheesyKranskyLove on October 03, 2022

    It looked impressive and tasted nice but not spectacular. Caraway seed was a nice touch.

  • alex9179 on January 03, 2019

    Subbed prosciutto for bacon. Use some bacon fat, along with olive oil, to toss cabbage and apples. Roast tenderloin about 20 min, to 130.

  • vickster on September 30, 2018

    I used pork steaks, green cabbage and green apples because that's what I had. Very easy and very good. I really like the caraway flavor.

  • Rutikazooty on July 21, 2018

    The instruction to cook pork to 145 (med rare) resulted in overdone tenderloin. I did end up cooking for about 8 minutes more than longest cooking time suggested in recipe to get that. Next time I would stop when ends are cooked to 145 (inside closer to 135). I didn’t mind mushy apples with the cabbage. Also could use more bacon than noted to wrap the pork (7-9 pieces).

  • JulieQC on February 17, 2018

    A bit underwhelmed by this one. Makes for an alright weeknight meal. Smaller pieces of cabbages (better roasting) and bigger pieces of apples (too mushy) might make it better.

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