2 1-oz slices all-natural turkey bacon, no added nitrates or nitrites, cut into 1/2-inch strips
1 tsp caraway seeds
4 cups shredded red cabbage
1 red apple (such as Gala), chopped into 1/2-inch chunks
1/2 cup apple cider vinegar (TRY: Bragg Organic Apple Cider Vinegar)
2 tbsp pure maple syrup
2 tbsp white whole-wheat flour
1/4 tsp each sea salt and fresh ground black pepper
1 large egg plus 1 large egg white
Zest of 1 lemon
1.2 cup whole-wheat panko bread crumbs
1 lb pork tenderloin, cut into 4 2-inch pieces then pounded to 1/4-inch thickness
In a large skillet on medium-high, heat 2 tsp oil. Add bacon and caraway seeds and cook, stirring frequently, until golden, about 3 minutes. Add cabbage and apple and cook, stirring frequently, until cabbage just begins to soften. Add vinegar and maple syrup, stirring to combine. Cover and reduce heat to medium-low. Cook until cabbage is very tender, about 30 minutes.
Meanwhile, in a shallow dish, combine flour, salt and pepper. In a separate shallow dish, whisk egg and egg white together. In a third dish, combine lemon zest and panko.
Working with 1 piece at a time, dip pork into flour, turning to coat both sides, and shaking off excess. Dip into egg, turning to coat both sides, and allow excess to drip off. Lastly, dip into panko, turning to coat both sides and set on a large plate. Discard any remaining flour, egg and panko.
In a second large skillet on medium high, heat remaining 4 tsp oil. Working in batches if necessary, add pork and cook for 10 to 14 minutes, turning once, until golden brown and cooked through. Divide cabbage and pork among serving plates.
No need to stop for Asian takeout tonight. This dish hits all the sweet, salty and tart notes you’d expect from a decadent stir-fry – you’d never know it came out of your slow cooker! Serve over brown rice.