For the pork tenderloin:
Heat the oven to 400°F.
- Pat the pork dry with a paper towel. Season generously with salt and pepper.
In a large ovenproof frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer the pan to the oven and roast, turning once, until cooked through but still faintly pink within, 12 to 15 minutes. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
While the pork cooks and rests, prepare the caraway cabbage.
For the pork loin chops:
- Pat the pork dry with a paper towel. Season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
While the pork cooks and rests, prepare the caraway cabbage.