Garlic-Stuffed Pork Tenderloin with Braised Red Cabbage and Fluffy Mashed Red Skin Potatoes

Preheat oven to 400ºF. Line a baking sheet with foil.

Prepare pork loin by trimming excess fat. With a small knife, create about six 1” deep small slits throughout the loin, and stuff with the sliced garlic. Rub the loin with 1 tablespoon olive oil, mustard, paprika, 2 teaspoons salt and 1 teaspoon pepper to taste. Place onto the foil-lined baking sheet and bake for about 50 minutes, until tender but cooked through. When cooked, allow to rest for about 10 minutes, lightly covered with foil. Slice into 12 small slices, 3 per person.

While the pork loin is roasting, place a large pot over medium heat. Add the remaining 4 tablespoons olive oil, and once hot, add the quartered, cored and shredded cabbage. Next add the cider vinegar, ground caraway seeds, 1 1/2 tablespoon salt and the remaining 1 teaspoon pepper to taste. Stir or toss with tongs; reduce heat to medium-low, and cover. Allow to braise for about 40-45 minutes, stirring occasionally to prevent burning. Check the salt/pepper and adjust if necessary, to taste.

While the pork roasts and cabbage braises, prepare the potatoes by placing the cubes into a medium pot and covering them with water. Add the remaining 2 1/2 tablespoons of salt to the water and place the pot over medium-high heat, uncovered. Allow to come to the boil, then reduce heat to simmer and cook for about 20-22 minutes, until fork tender. Drain the potatoes, then add them back to the pot, and place over medium-high heat for a minute to dry them out. Remove from heat and add the butter, then the milk in increments, and mash with a masher until creamy (a ricer or food mill can also be used, and then the butter/milk added once the potatoes are pureed). Add more salt if needed, and cover to keep warm. Garnish with chopped parsley, if desired.

To serve, plate pork tenderloin slices with cabbage and potatoes on the side.