Roasted Pork Tenderloin with Cabbage

Preheat oven to 400°F. Thinly slice scallions; divide green and white parts.

Heat 2 tablespoons of the oil in a large cast-iron skillet over high. Sprinkle pork evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until browned, about 3 minutes per side. Transfer to a rimmed baking sheet; roast at 400°F until a thermometer inserted in thickest portion registers 145°F, 10 to 15 minutes.

While pork roasts, add remaining 1 tablespoon oil to skillet; heat over medium-high. Add white parts of scallions; cook, stirring constantly, until translucent, about 1 minute. Add cabbage; cook, stirring often, until slightly softened, about 2 minutes. Reduce heat to medium; add cranberries. Cook, covered, stirring occasionally, until cabbage is tender, about 4 minutes. Stir in vinegar, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon pepper. Remove from heat, and cover to keep warm.

Place pork on cabbage in skillet; let stand 5 minutes. Transfer pork to a cutting board; slice. Stir pork juices in skillet into cabbage until well combined. Sprinkle cabbage with sliced almonds and green parts of scallions. Serve with sliced pork.