Roasted Pork Tenderloin with Sweet and Sour Cabbage | Williams Sonoma

Ingredients

• 1 pork tenderloin, about 1 lb. (500 g)
• 2 tsp. olive oil
• 1 tsp. caraway seeds
• Salt and freshly ground pepper, to taste
• 2 Tbs. olive oil
• 1/2 red onion, thinly sliced
• 1/2 head red cabbage, thinly sliced
• 1/4 cup (2 oz./60 g) firmly packed brown sugar
• 1/3 cup (3 fl. oz./90 ml) balsamic vinegar