2 lbs. pork tenderloins (2 pkgs. of 1 lb. each)
kosher salt and ground black pepper
2 T. olive oil
1 medium onion, thinly sliced
4 Granny Smith apples, cored and sliced
½ head white cabbage, cored and shredded
1 tsp. caraway seeds
1 tsp. dried dill weed
1 cup chicken broth or white wine
Rub the pork tenderloins with salt and pepper. Heat olive oil in large skillet, add pork and brown on all sides over medium heat, about 10 minutes. Transfer to a baking pan. In same skillet, sauté the onion, apples, and cabbage with caraway seeds and dill for 2-3 minutes, stirring often. Add to pan with pork and the broth or wine. Place in 350o oven for 20-30 minutes, until pork is cooked through, with just a hint of pink in center.
1 pkg. spatzle (German noodles), cooked according to directions on pkg.
2 T. butter
¼ tsp. paprika
¼ cup chopped fresh parsley
2 T. poppy seeds
While pork is roasting, cook spatzle according to directions on pkg. Stir in the butter, paprika, parsley and poppy seeds after cooking and draining. Slice pork thinly on diagonal, and place on spatzle with vegetables around pork. Serves 4-6.