Step 1: Slice the pork tenderloin into thin strips. Peel and dice the potatoes into 1/2-inch cubes. Shred the white cabbage, thinly slice the carrot, and finely chop the onion and garlic.

Step 2: Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the pork strips and cook, stirring occasionally, until browned on all sides, about 3-4 minutes. Remove the pork from the pan and set aside.

Step 3: Add the diced potatoes to the same skillet and cook for 5-7 minutes, stirring occasionally, until they start to soften and brown. If needed, add a splash of water to prevent sticking.

Step 4: Add the chopped onion, sliced carrot, and minced garlic to the skillet. Cook for another 3-4 minutes until the onion softens.

Step 5: Stir in the shredded cabbage, paprika, caraway seeds, salt, and black pepper. Cook for 3-5 minutes, stirring frequently, until the cabbage wilts and becomes tender-crisp.