This recipe is loosely inspired by a delicious meal that I ate at a local Oktoberfest celebration. The red cabbage is bursting with flavor: It's sautéed right in the Multi Pot and studded with savory bacon, sweetened with a splash of apple cider, and rounded out with a touch of acidity from apple cider vinegar. As much as I enjoy the cabbage, however, the pork tenderloin is clearly the star of the show. It's cooked sous vide (the Multi Pot also has a built-in sous vide function I used here) to ensure it has a perfectly moist and juicy interior. The outside of the tenderloin is rubbed with just enough ground caraway and juniper to give the pork a subtle woodsy vibe, perfect for the fall weather. —Josh Cohen
Test Kitchen Notes
This recipe was developed in partnership with Fissler using their Souspreme Multi Pot, which has 18 one-touch cooking programs—from pressure cooking to sous vide—to make sure every recipe you make comes out perfectly (and quickly!).
- Prep time 10 minutes
- Cook time 2 hours 15 minutes
- Serves 2 to 4
pork tenderloin (about 1 pound)
Freshly ground black pepper
onion, finely diced
red cabbage, cut into thin ribbons
2 1/2 teaspoons
ground caraway seeds, divided
2 1/2 teaspoons
ground juniper berries, divided
light brown sugar
handfuls roughly chopped parsley, divided
apple cider vinegar
Zest of 1 lemon, finely microplaned
- Lightly coat the outside of the pork with olive oil. Season the outside of the pork with salt and freshly ground black pepper. Place the pork in a sealable plastic or silicone bag.
- Fill the removable cooking pot with a minimum of 3 quarts of water and place it in the multi pot. Close the lid, then secure it by turning it counter-clockwise to lock it in place. Turn the vent knob to RELEASE.
- On the multi pot, press the Sous Vide button and set the temperature to 155°F. Set the cooking time for 90 minutes. When the water has reached the desired temperature, the multi pot will beep 3 times. You can now open the lid and place your food in the water. Don't forget to close the lid and turn it counter-clockwise to lock it in place and set the vent knob to RELEASE. (Please refer to the multi pot manual for more detail sous vide instructions.)
- After 90 minutes, remove the pork from the water bath, but let it “rest” inside the bag to allow the juices to redistribute throughout the meat.
- Cut the bacon into 1/2-inch rectangular pieces. Using the multi pots Sauté function, sauté the bacon for 3 to 5 minutes, stirring regularly, until the fat begins to render. Add the onion, and season with a few cracks of black pepper. Sauté the bacon and onions together, stirring regularly, for about 8 to 12 minutes, until the onions and bacon begin to caramelize.
- When you see the bacon and onions beginning to turn brown, add the cabbage along with a few pinches of salt. Stir constantly for 2 to 3 minutes, until the cabbage begins to soften and wilt down. When the cabbage first begins to soften, add the apple cider, 2 teaspoons of ground caraway, 2 teaspoons of ground juniper, and the brown sugar. Sauté for 15 to 20 minutes, stirring occasionally, until the cabbage is soft and tender.
- When the cabbage is tender, add the cider vinegar, and stir to combine. Taste the cabbage and add more salt as necessary. Add about 3/4 of your chopped parsley, and stir to combine. Set the cabbage aside for a moment.
- Remove the pork from its bag and slice it into medallions. Place the medallions of pork in a large mixing bowl. If there are any juices left in the bag, add them to the mixing bowl with the pork. Add the remaining ground caraway and ground juniper, along with the zest of one lemon and the remaining parsley. Gently toss the pork with the spices, lemon zest, and parsley. Taste a piece of pork, and then season the remaining pork with additional salt as necessary. Serve the pork immediately, alongside the red cabbage.