Preheat oven to 425 degree F and arrange racks in upper and lower thirds. Lightly oil 2 shallow baking pans. Evenly spread out cabbage and onion in 1 pan and pears in the other.

Roast pears in lower third and cabbage and onion slices in upper third of oven, turning occasionally, until pears are golden brown, about 20 minutes. Transfer pears to a bowl; reserve pan. Rinse pork and pat dry. Place pork in reserved pan and cover with 1-1/2 teaspoons garlic and 1/2 teaspoon caraway seeds. Continue roasting until vegetables are golden brown and an instant-read thermometer inserted in center of pork by 2 inches registers 155 degree F, about 20 minutes. Transfer pork in pan to rack and let stand 10 minutes before cutting into thin slices. Keep vegetables warm on sheet pan loosely covered with foil.

Meanwhile, place 4 pear wedges, remaining 1-1/2 teaspoons garlic, 1/2 teaspoon caraway seeds, cider, vinegar, mustard, and remaining oil in a blender; blend until smooth. Transfer to a saucepan and heat over low heat until hot; pepper to taste, for sauce.

Arrange pork on a serving platter with pears, cabbage, and onions; drizzle with some sauce. Serve remaining sauce in a pitcher on the side. Makes 8 servings.