Step 1: Slice the pork loin into 1-inch thick medallions. Season both sides with salt and pepper. Thinly slice the red cabbage. Peel and dice potatoes and carrots into 1/2-inch cubes. Mince the onion. Core and dice the apple.

Step 2: Heat olive oil in a large skillet or pot over medium-high heat. Add pork medallions and sear for 2-3 minutes per side until golden brown. Remove pork and set aside.

Step 3: Add minced onion, diced potatoes, and carrots to the same skillet. Sauté for 3-4 minutes until slightly softened.

Step 4: Stir in the sliced red cabbage, diced apple, apple cider vinegar, vegetable broth, caraway seeds, and a pinch more salt and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 5-7 minutes, or until cabbage is tender-crisp and potatoes are cooked through.

Step 5: Return the pork medallions to the skillet, nestling them into the vegetables and sauce. Cook for another 1-2 minutes, just to heat through. Serve hot.