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1
Preheat oven to 400 degrees F. Line a baking sheet with foil.
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2
Prepare pork loin by trimming excess fat.
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3
With a small knife, create about six 1 deep small slits throughout the loin, and stuff with the sliced garlic.
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4
Rub the loin with 1 tablespoon olive oil, mustard, paprika, 2 teaspoons salt and 1 teaspoon pepper to taste.
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5
Place onto the foil-lined baking sheet and bake for about 50 minutes, until tender but cooked through.
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6
When cooked, allow to rest for about 10 minutes, lightly covered with foil.
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7
Slice into 12 small slices, 3 per person.
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8
While the pork loin is roasting, place a large pot over medium heat.
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9
Add the remaining 4 tablespoons olive oil, and once hot, add the quartered, cored and shredded cabbage.
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10
Next add the cider vinegar, ground caraway seeds, 1 1/2 tablespoon salt and the remaining 1 teaspoon pepper to taste.
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11
Stir or toss with tongs; reduce heat to medium-low, and cover.
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12
Allow to braise for about 40-45 minutes, stirring occasionally to prevent burning.
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13
Check the salt/pepper and adjust if necessary, to taste.
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14
While the pork roasts and cabbage braises, prepare the potatoes by placing the cubes into a medium pot and covering them with water.
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15
Add the remaining 2 1/2 tablespoons of salt to the water and place the pot over medium-high heat, uncovered.
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16
Allow to come to the boil, then reduce heat to simmer and cook for about 20-22 minutes, until fork tender.
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17
Drain the potatoes, then add them back to the pot, and place over medium-high heat for a minute to dry them out.
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18
Remove from heat and add the butter, then the milk in increments, and mash with a masher until creamy (a ricer or food mill can also be used, and then the butter/milk added once the potatoes are pureed).
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19
Add more salt if needed, and cover to keep warm.
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20
Garnish with chopped parsley, if desired.
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21
To serve, plate pork tenderloin slices with cabbage and potatoes on the side.
