Pork and apples make a fine autumnal pairing -- unless that meat is off-limits for you. But before you take a pass on this week's dish, know that it comes with a non-porky swap.
Here, a minimal amount of prep and one-skillet ease join forces to create a savory and hearty meal. A mummy wrap of bacon keeps this tenderloin moist in a high-heat oven, and the rendered fat and pan juices help flavor the cabbage and apple wedges underneath. The meat's tender enough to slice right in the pan, as long as there's a bit of vegetable or fruit cushion underneath.
If pork is not for you, turkey breast fillets and turkey bacon are worthy substitutes that achieve just about the same finished dish. The fillets can be laid in such a way as to even mimic the look of a tenderloin. Try it one way or the other, and you will understand why the pairing has become a classic.