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1
Preheat oven to 425F.
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2
In a heavy skillet cook bread crumbs in 1 tablespoon oil with salt and pepper to taste over moderate heat, stirring, until golden brown.
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3
Transfer bread crumbs to a bowl and toss well with horseradish.
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4
Pat pork dry and season with salt and pepper.
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5
In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes.
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6
Transfer pork to a shallow baking pan and coat top and sides evenly with mustard.
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7
Press bread crumb mixture evenly onto mustard and roast pork in middle of oven until a meat thermometer inserted in center registers 155F.
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8
for slightly pink meat (if bread crumbs begin to get too browned arrange a sheet of foil loosely over pork), 25 to 30 minutes.
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9
Transfer pork to a cutting board and let stand 5 minutes.
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10
Cut pork into 1/4-inch-thick slices and serve with cabbage and onions.
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11
In a large heavy skillet heat oil over moderate heat until hot but not smoking and cook cabbage and onion, stirring, 10 minutes, or until just tender.
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12
Stir in water, vinegar, sugar, and salt and pepper to taste and simmer, stirring occasionally, until almost all liquid is evaporated and vegetables are tender, about 15 minutes.
