Back by request and thanks to www.winerychefs.com.

• 2 teaspoons olive oil
• 2 to 3 pounds pork tenderloin, trimmed and cleaned
• 1 cup bacon, diced
• 1 onion 1/4" thin slices
• 2   granny smith apples 1/4" thin slices
• 2 yukon gold potatoes peeled and quartered
• 2 fresh sprigs thyme
• 2  sage leaves
• 2 teaspoons caraway seeds
• 1 cup chicken stock
• salt and pepper

Preheat the oven to 275F.  In a deep side saute pan over high heat add the olive oil. Season the pork tenderloin generously with salt and pepper and sear the pork on all sides.  Once the meat is browned well on the outside, but not cooked through remove it from the pan onto a plate.  Reduce the heat to medium and add the bacon to the pan.  Cook the bacon until its crisp, then drain off half of the oil.  Add the onions and cook until them until they are soft.  Add the apples and potatoes to the pan and mix the ingredients together.  Place the pork back in the pan, gently pushing the tenderloins down into the ingredients. Add the thyme, sage, caraway seeds, chicken stock to the pan and season well with salt and pepper. Cover the pan with a lid, place the pan in the oven to cook for 45 minutes until the pork tenderloin has achieved an internal temperature of 140F.  Remove the pan from the oven and allow the meat to rest in the pan with all the juices for 15 minutes.

To serve remove the meat from the pan onto a cutting board and slice.   Stir the vegetable mixture, remove the thyme and sage. Taste for seasoning, if it's needed add more salt and pepper.  Lay out the plates and place a generous spoonful of vegetables and top with 4 to 5 slices of pork.