5-spice pork tenderloin with cabbage

1 pork tenderloin, thawed
1 large onion, cut into wedges
1 large cabbage (red or green), cut into wedges
1 cup white wine or apple juice
2 tablespoons Dijon mustard
Spice mix, made by combining:

1/4 cup brown sugar
1 teaspoon each cinnamon, ground cloves, fennel seeds, ginger, and 1-2 broken up star anise
1/2 teaspoon garlic powder
salt and pepper
2 teaspoons sesame seeds
1 tablespoon sesame oil

Place the onion and cabbage in the bottom of a large heavy casserole or Dutch oven. Rub the mustard into the pork, and press the spice mixture into that. Pour the wine over the vegetables, and lay the pork on top. Roast at 500 for 15-20 minutes, and let rest 5 minutes before cutting.