Photo: Roast Pork Loin with Braised Red Cabbage Recipe
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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By saferguson
on January 20, 2013
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This recipe would deserve a 5 but I had to switch it up to make it a 5! I first seared my loin in the dutch oven with some EVOO and set aside on a plate to rest. Prepped cabbage as instructed but use home brewed Porter instead of the chicken stock. Once the cabbage mixture came up to a boil I submerged the loin in , covered and cooked in a 350 degree oven for about 2 hours. The meat was wonderfully tender with great flavor from the cabbage. Served with some garlic and thyme mashed potatoes.
By westarm
on December 16, 2012
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Perfect autumn dinner. I did brown the loin before sending it to the oven, pulled it out at 142 degrees, let it rest, and it was great. The cabbage was a nice foil, and roasted some potatoes along with the pork. A keeper.
By Caffreys7
on October 13, 2012
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We were thrilled with how easy it was to make the pork and how tender it turned out. Our picky 5-year-old was in heaven. The cabbage was even better than I expected. Would make a nice meal to have over the holidays for family since it makes a lot of food. We will definitely make this again. I would love to follow it with some sort of apple dessert.
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