Cut pork loin into 1-inch thick medallions. Peel and dice potatoes into 1-inch cubes. Core and thinly slice cabbage. Thinly slice the white and light green parts of the leek. Mince garlic.

Heat half of the olive oil in a large skillet or pot over medium-high heat. Season pork medallions with salt and pepper. Sear pork for 2-3 minutes per side until golden brown. Remove pork from the pan and set aside.

Add the remaining olive oil to the same pan. Add leeks and cook for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.

Stir in sliced cabbage, diced potatoes, caraway seeds, a pinch of salt, and pepper. Pour in vegetable broth and apple cider vinegar. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 8-10 minutes, or until potatoes are tender and cabbage is soft.

Return the seared pork medallions to the pan, nestling them into the vegetables. Cover and cook for another 2-3 minutes, or until pork is cooked through and heated.