Roast Pork Loin with Braised Red Cabbage

Total Time:
1 hr 55 min
Prep:
25 min
Inactive:
10 min
Cook:
1 hr 20 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 3 tablespoons unsalted butter
  • 2 cups sliced red onion
  • 1 1/2 to 2 pounds red cabbage, shredded
  • 2 Granny Smith apples, peeled and shredded
  • 1 cup chicken stock
  • 1/2 cup apple cider
  • 1/4 cup red wine vinegar
  • 3 tablespoons brown sugar
  • 1 teaspoon juniper berries
  • 2 cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 teaspoons salt, divided
  • 2 teaspoons freshly ground black pepper, divided
  • 1 (2 to 3-pound) pork loin
  • 1/4 cup coarse-ground German brown mustard
  • 1/4 cup chopped fresh herbs, such as rosemary and thyme
Directions
  • Preheat oven to 400 degrees F.

  • Melt butter in a medium-sized Dutch oven. When the bubbles subside, add the red onions and saute until translucent and tender, about 3 to 5 minutes. Add the shredded cabbage and apples and cook over medium heat for another 8 to 10 minutes. Add the chicken stock, apple cider, red wine vinegar, and brown sugar. Place all of the spices on a piece of cheesecloth and tie the ends together to make a bundle. Add the spice bundle, 1 teaspoon of the salt, and 1 teaspoon of the pepper to the pot and stir to combine. Bring the liquid to a boil, reduce heat to medium low, cover the Dutch oven with a lid or aluminum foil and cook, stirring occasionally, until just tender, 20 to 25 minutes.

  • Rub the pork loin with the mustard and chopped herbs; season with the remaining salt and pepper. Roast in the oven until a thermometer inserted into the thickest part of the roast registers 140 to 145 degrees F on an instant-read thermometer, usually 35 to 40 minutes. Allow the roast to rest for 10 minutes before slicing.

  • Slice the roast crosswise against the grain into thin slices and serve with the red cabbage.


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