Dinner in minutes: pork is a star, but turkey is a capable understudy


Pork and apples make a fine autumnal pairing - unless that meat is off-limits for you. But before you take a pass on this week's dish, know that it comes with a non-porky swap.

Here, a minimal amount of prep and one-skillet ease join forces to create a savory and hearty meal. A mummy wrap of bacon keeps this tenderloin moist in a high-heat oven, and the rendered fat and pan juices help flavor the cabbage and apple wedges underneath. The meat's tender enough to slice right in the pan, as long as there's a bit of vegetable or fruit cushion underneath.

If pork is not for you, turkey breast fillets and turkey bacon are worthy substitutes that achieve just about the same finished dish. The fillets can be laid in such a way as to even mimic the look of a tenderloin. Try it one way or the other, and you will understand why the pairing has become a classic.

- - -

Bacon-Roasted Pork Tenderloin With Caraway'd Cabbage and Apples

4 servings 

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

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

Ingredients

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

Steps

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.

Nutrition: Per serving: 440 calories, 36 g protein, 22 g carbohydrates, 23 g fat, 6 g saturated fat, 115 mg cholesterol, 390 mg sodium, 4 g dietary fiber, 14 g sugar

Nutrition: Per serving (with turkey and turkey bacon): 350 calories, 37 g protein, 21 g carbohydrates, 12 g fat, 3 g saturated fat, 95 mg cholesterol, 440 mg sodium, 4 g dietary fiber, 14 g sugar


Reader Comments ...


Next Up in Austin360 Eats

The morning after Thanksgiving, let them eat . . . cookies
The morning after Thanksgiving, let them eat . . . cookies

A handful of fresh cranberries, part of a can of pumpkin puree, extra chopped nuts and a lone apple that didn't make it into pie - after hosting a holiday feast, it's inevitable that you will wind up with tasty odds and ends like these. But instead of throwing them out, contributing to the shocking 27 million tons of food wasted each year (as per a...
Louisiana veteran entertains motorists with saxophone
Louisiana veteran entertains motorists with saxophone

A Vietnam War veteran has become a fixture for music lovers in his Louisiana town. Donald Givens plays saxophone for several hours daily in his gazebo at his Monroe residence. His yard is located near the corner of two overpasses and commuters can listen to his daily jam sessions, the News-Star reported. Strangers pull up to his home and ask Givens...
Stolen Van Halen guitar returned to Hard Rock Cafe in Texas
Stolen Van Halen guitar returned to Hard Rock Cafe in Texas

A guitar owned by rock ’n’ roll legend Eddie Van Halen worth more than $100,000 was recovered Friday, hours after it was stolen from a Hard Rock Cafe in San Antonio, Texas, KSAT reported. The guitar, nicknamed “Frankenstrat,” had been reported stolen around 1 a.m. Friday. It was returned later in the day, but it is unclear how...
What to play during Thanksgiving? Here’s our Austin-centric playlist
What to play during Thanksgiving? Here’s our Austin-centric playlist

Christmas songs will soon be spinning nonstop, but before we get there, how about a Thanksgiving playlist that Austinites will love? I asked friends on social media for ideas, and they suggested more than two dozen songs with Austin ties, or at the very least a Thanksgiving vibe that Austin music lovers will enjoy. You can find these songs all together...
Recipe of the Week: Pumpkin-spiced French toast in a slow cooker
Recipe of the Week: Pumpkin-spiced French toast in a slow cooker

Cooking breakfast for guests who are staying in your house can be a tricky affair. When you’re busy trying to make sure their stay is enjoyable, deciding which meals to make can be one of the more challenging pieces of the puzzle. This week would be a good time to pull out those egg casseroles you might make at Easter or Christmas. But if you&rsquo...
More Stories