View Photos Caroline Lubbers’s hearty second course keeps you warm on cool fall evenings.Pork Tenderloin with Apple Cider GlazeServes six to eightIngredientsFor the tenderlion2 1-lb. pork tenderloins1½ c. apple cider½ c. apple cider vinegar1 tsp. dried thymeOlive oilSea saltFreshly ground pepper1. Heat oven to 450°.2. Rinse and dry tenderloins with paper towels. Brush meat with olive oil and season well with salt and pepper.3. In a large frying pan, heat a few tablespoons of olive oil over medium-high.4. Add meat, turning to brown on all sides.5. Set pork on a baking sheet and cook in the oven 15-25 minutes (depending on thickness) until middle of tenderloin is 145°-150° (measure with a meat thermometer).6. While pork is cooking, add apple cider and vinegar to the frying pan and cook on high heat, scraping the pan with a spatula to incorporate browned bits of meat.7. Add thyme and cook mixture until it’s reduced by half and starts to thicken, 8-10 minutes.8. When pork is cooked, remove from oven and cover with foil. Let sit 5 minutes.9. Slice pork into ½-inch slices. Spoon sauce over meat and serve with braised cabbage on the side.For the braised red cabbage with apples1 red cabbage3 slices thick-cut bacon, in ½-inch pieces1 md. red onion, sliced2 not-too-tart apples (Gala, Fuji, Honeycrisp)1/3 c. apple cider vinegarFlat-leaf parsley for garnish3 tbsp. olive oilSalt and pepper1. Remove core and outer leaves of cabbage; cut cabbage into inch-wide ribbons.2. In a large saucepan, heat olive oil. Add bacon. Cook for a few minutes, then add onion. Continue stirring for another few minutes.3. Add cabbage, apples, and vinegar. Sprinkle with salt and pepper.4. Stir everything together, reduce the heat to low, and cover the pan. Cook the mixture for about an hour, stirring occasionally.5. Garnish with parsley and serve.For more Lubbers inspiration, go to whippedtheblog.com.Photo: Courtesy of Caroline LubbersFall’s harvest yields great eats. Celebrate the season with a bumper crop of recipe and entertaining ideas.